Super Simple, Super Quick Chicken Curry and Rice

Morrison's Note:

I had never made curry before but decided to give it a shot. I would call this recipe a medium-hot dish. I put in quite a bit of curry, but there is a lot of rice and chicken for it to cover. This recipe is for 1 person, but can be easily multiplied. If you use chicken stock for this recipe do not use the chicken base

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Serves: 1-2

Yield: 2.0 cups ch ...

• 1 boneless skinless chicken breast , cubed
• ½ cup uncooked long grain rice
• 1 -1 ½ tablespoon chicken base and 1 cup hot water or 1 cup chicken stock , instead of water and base combination
• 1 -1 ½ tablespoon curry powder
• ½ tablespoon dark chili powder
• ½ tablespoon minced onions (dehydrated) or 3 tablespoons onions , diced
• 2 tablespoons minced garlic
• ½ tablespoon crushed red pepper flakes

Directions:

1. Dissolve chicken base in hot water (skip this step if using stock).
2. Pour dissolved base/stock in 2" deep pan.
3. Add chicken to pan and place on medium-high heat.
4. Add remaining ingredients EXCEPT rice.
5. Cook chicken uncovered, stirring often to coat with spices.
6. Remove chicken from heat and cover to keep warm. You will use the liquid from the pan in the next step.
7. Add rice to separate pan and prepare as directed, BUT instead of using water to cook, add the drippings from the chicken pan. I usually get about 1/2 cup of drippings and then top that off with the water necessary to cook the rice. The rice I use needs 1 1/3 cup of water for 1/2 cup uncooked rice. This will yield 2 cups of cooked rice.
8. When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently.

Reviews

[dakota_blue5]

Very yummy and definitely a keeper. I tripled the recipe and it fed four of us with nice big servings. I kind of eyeballed the spices and used cayenne instead of pepper flakes. May cut back just a bit on that next time but was very good. Oh, I also used chicken tenderloins which were nice since I just served them whole on top of the rice.

[Chef Deedlit]

This was very tasty. My DH LOVED it. I thought it would turn out a little creamier, so I added a splash of half and half (it was what I had on hand). It was VERY hot, but I don't like spicy food that much, so I added plain yogurt on top of mine. We really liked this, we will be adding it to our regular menu.

[Chef #1256030]

I used 1 150g chicken breast, 1 tbsp curry and 1/4 tsp of chili and red pepper flakes. 1 tbs of crashed garlic (will add more next time). I used mild curry powder as opposed to hot curry powder, these too are easily available in the supermarket in my area. The dish came out not too spicy, there is a bit of spicy aftertaste maybe, I guess it depends also on how much water you add to the rice I guess... Besides I've had enough for 2 medium servings. Living in India I have had countless times different curries and I must say this one tastes a bit too 'simple', but hey, this is what it says in the tittle! It's a good, impressive looking dish that you can whip up in half an hour.