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Curried Chicken And Rice

  • Prep Time: 25 minutes (Total Time 36 minutes)
  • Serving Size: 4
  • 1 tablespoon Oil
  • 1 pound Boneless Skinless Chicken Breasts, Cut Into Bite-sized Pieces
  • 1/2 teaspoon Minced Garlic
  • 1/2 cup Chicken Broth
  • 1/4 cup Chopped Chutney
  • 3 tablespoons Raisins
  • 1-1/2 teaspoons Curry Powder
  • 1 tablespoon Chopped Cilantro
  • 1/4 teaspoon Each Salt And Pepper
  • 3 cups Hot Cooked Rice
  • 1/4 cup BAKER'S ANGEL FLAKE Coconut
  • HEAT oil in large nonstick skillet on medium-high heat. Add chicken and garlic; cook and stir 5 to 6 minutes or until chicken is cooked through.

    ADD chicken broth, chutney, raisins and curry powder; mix well. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Stir in cilantro, salt and pepper.

    PLACE rice in large bowl. Add chicken mixture; toss to coat. Sprinkle with the coconut.

    KRAFT KITCHENS TIPS

    Substitute

    Substitute 1 lb. cleaned shrimp for the cut-up chicken.

    Note

    Recipe can be served cold. Prepare as directed; cover. Refrigerate several hours or until chilled.

    RECIPE COURTESY OF KRAFT FOODS

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