Curry Chicken and Rice

Curry Chicken and Rice
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs 10 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    4 People
  • VIEWS
    57

Embark on a culinary adventure with this comforting Curry Chicken and Rice dish. Fragrant curry-infused rice, tender chicken, and a creamy sauce harmonize to create a symphony of flavors. This recipe is designed for simplicity and satisfaction, perfect for a weeknight meal or a cozy weekend dinner.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    26 g
  • Cholesterol
    284 mg
  • Fiber
    3 g
  • Protein
    48 g
  • Saturated Fat
    23 g
  • Sodium
    1244 mg
  • Sugar
    9 g
  • Fat
    53 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish. (5 minutes)

02

Step

Melt butter in a large saucepan over medium heat. Add the chopped onion and celery and sauté until the onion is translucent, about 3 minutes. Stir in the drained mushrooms and cook for another minute, stirring frequently. (5 minutes)

03

Step

Pour in the water and add the long grain and wild rice mix. Bring to a boil, then reduce heat, cover, and simmer until the rice is tender, approximately 15 minutes. (20 minutes)

04

Step

In a large bowl, combine the condensed golden mushroom soup, sour cream, and curry powder. Mix well until fully incorporated. Stir about 1 1/2 cups of the soup mixture into the cooked rice. Reserve the remaining 1/2 cup of soup mixture. (5 minutes)

05

Step

Spread the rice mixture evenly into the prepared baking dish. Season the chicken thighs with salt and pepper, then arrange them over the rice. Cover each chicken thigh with the reserved 1/2 cup of the soup mixture. Sprinkle the top with grated Parmesan cheese. (5 minutes)

06

Step

Bake in the preheated oven until the chicken thighs are cooked through and the juices run clear when pierced with a fork, about 50-60 minutes. An instant-read thermometer inserted into the thickest part of a thigh near the bone should read 165°F (74°C). (60 minutes)

For an extra layer of flavor, consider browning the chicken thighs in the saucepan before placing them on the rice.
Feel free to adjust the amount of curry powder to your liking.
If you don't have sour cream, plain Greek yogurt can be used as a substitute.
For a vegetarian option, substitute the chicken thighs with cubed tofu or mixed vegetables.

Billie Aufderhar

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 19 Ratings)
Total Reviews: (8)
  • Kaylin Shields

    Chris: 'I found it a bit bland, so I added some extra curry powder and a pinch of cayenne pepper.'

  • Freda Murphy

    Jessica: 'This recipe is a keeper! I've made it twice already and it's always a hit.'

  • Marcelo Weissnatstiedemann

    Ashley: 'Super simple and flavorful! Perfect for a busy weeknight dinner.'

  • Francesco Jacobson

    Emily: 'The curry flavor was perfect, not too overpowering. My kids even ate it!'

  • Aileen Barton

    Ryan: 'My family loved this recipe! The chicken was so tender and the rice was perfectly cooked.'

  • Elnora Harvey

    Sarah: 'This was so easy to make and everyone loved it! I used chicken breasts and it turned out great.'

  • Deven Purdy

    David: 'I used coconut milk instead of sour cream and it gave it a nice, subtle sweetness.'

  • Edna Connelly

    Michael: 'I added some chopped bell peppers to the rice mixture and it was delicious!'

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