Curried Chicken With Rice
A flavorful and aromatic curry chicken dish served with fragrant rice, featuring tender chicken, golden raisins, and creamy yogurt for a satisfying meal perfect for family dinners.
Ingredients
- 1 cup basmati or parboiled rice
- 3 medium skinless, boneless chicken breast halves ⓘ
- 1 tablespoon hot curry powder ⓘ
- 1 teaspoon chicken-flavor instant bouillon ⓘ
- 1/2 teaspoon sugar ⓘ
- 1/4 teaspoon salt ⓘ
- 1 tablespoon salad oil ⓘ
- 1 medium onion ⓘ
- 1/3 cup golden raisins ⓘ
- 8 ounces plain yogurt ⓘ
- 2 Tbsp. all-purpose flour ⓘ
Instructions
- Prepare the rice according to the package directions; keep warm.
- Cut each chicken breast half into eight pieces.
- Mix curry powder, chicken-flavor instant bouillon, sugar, and salt in a cup.
- In a large skillet, heat salad oil over medium heat.
- Add diced onion and cook until softened, about 5 minutes.
- Add chicken pieces and cook until browned on all sides, about 10 minutes.
- Stir in the curry mixture and cook for 2 minutes to release flavors.
- Add golden raisins and cook for another 2 minutes.
- Stir in plain yogurt and cook until chicken is cooked through and sauce is slightly thickened, about 10 minutes.
- Serve the curry over the prepared rice.
Tips & Substitutions
For added flavor, marinate the chicken in yogurt and curry powder for a few hours before cooking. You can substitute chicken with firm tofu for a vegetarian option or use coconut milk instead of yogurt for a dairy-free version. Adjust the level of heat by varying the amount of hot curry powder. This dish is reminiscent of Dahi Murgh (An Indian Dish) and pairs well with naan for a complete meal.
Serving Suggestions
Serve the curried chicken over the warm rice and garnish with fresh cilantro for a pop of color. This dish pairs well with a side of steamed vegetables or a simple cucumber salad to balance the spice. For a complete feast, consider adding naan, which complements the curry beautifully. You can also explore other Indian recipes to expand your meal options.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through. Adding a splash of water can help maintain the sauce's consistency during reheating. Avoid reheating multiple times to preserve flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Chicken With Rice contains roughly 487 calories, with 10g protein, 113g carbohydrates, and 2g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1868mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of basmati or parboiled rice?
Yes, you can use brown rice, but be aware that it will require a longer cooking time and additional water. Follow the package instructions for brown rice. The nutty flavor of brown rice can complement the curry well.
What can I substitute for golden raisins?
If you don't have golden raisins, you can use regular raisins, dried cranberries, or chopped dried apricots. These alternatives will still add a nice sweetness to the dish. Adjust the quantity based on your preference for sweetness.
Is it possible to make this dish in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the chicken and onions first, then transfer everything to the slow cooker with the curry mixture. Cook on low for 4-6 hours or high for 2-3 hours. Add yogurt at the end to prevent curdling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).