We would love to hear from you. If you have made any of our recipes let us know how you liked it and if you have any recommendations. If you would like to suggest a recipe to be posted, send us an email at Thanks for cooking with us!

Thursday, August 20, 2009

Curried Chicken and Brown Rice

Found this here. Easy. Quick (especially if you have the rice cooked beforehand). Good flavor. Could easily be made a vegetarian dish by omitting chicken and/or adding beans, perhaps.

  • 1 cup water
  • 1 (8 ounce) can stewed tomatoes (or two large fresh, chopped)
  • 3/4 cup quick-cooking brown rice (I used regular brown rice that I had in the fridge)
  • 1/2 cup raisins (golden work really well)
  • 1 tablespoon lemon juice
  • 3 teaspoons curry powder
  • 1 cube chicken bouillon
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cloves garlic, minced
  • 1 bay leaf (optional)
  • 3/4 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf. Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish.
  3. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

No comments: