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Serving Size : 6 2 stalks celery -- chopped 1 medium onion -- chopped 1 medium apple -- cored and chopped 1 clove garlic -- minced 1 teaspoon vegetable oil Vegetable cooking spray 1 pound boneless chicken breast halves -- skinned and cut into 1-inch pieces 1 cup regular rice -- uncooked 1 cup

A recipe for Curried Chicken Rice Salad - - Ingredients -

Instructions Prepare Curried Dressing. Cover and refrigerate at least 4 hours but no longer than 24 hours. Mix chicken, rice, celery, olives and onion. Toss with dressing until evenly coated. Spoon onto lettuce leaves if desired. Sprinkle with almonds. Almonds To toast almonds, heat oven to 350!.

"'This is a terrific way to use up leftover chicken and cooked rice,' remarks Judie Anglen of Riverton, Wyoming. 'With its mild curry flavor and colorful chunks of carrot and celery, the thick mixture draws rave reviews every time I fix it.'"

'You can modify the recipe to include vegetables your family enjoys,' notes Food ... I came up with this recipe the first year I grew leeks ...

About 30 years ago, I got this recipe from a pamphlet at a Visitor's Center just over the Mississippi River from Mississippi into Arkansas. It has been a summer mainstay ever since. The time required assumes you already have cooled cooked rice. Also, I go heavy on the pineapple and use a whole can
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Curried Chicken and rice