Chicken & Kielbasa with Curried Rice Recipe
Chicken & Kielbasa with Curried Rice Recipe photo by Taste of Home

Chicken & Kielbasa with Curried Rice Recipe

Publisher Photo
Chicken and sausage form a hearty base for this quick-to-the-table meal that has everything you need for dinner. Curry carries the flavor, while coconut is on the milder side. Simple and Delicious Test Kitchen
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 4 servings

Ingredients

  • 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1/4 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 1/4-inch slices
  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 3 cups frozen chopped broccoli, thawed
  • 1 can (13.66 ounces) coconut milk
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup uncooked instant rice
  • 1/3 cup water
  • 1 tablespoon curry powder
  • 1/4 teaspoon salt
  • 1 medium tomato, chopped

Nutritional Facts

1-1/3 cups equals 590 calories, 38 g fat (24 g saturated fat), 69 mg cholesterol, 1,060 mg sodium, 36 g carbohydrate, 5 g fiber, 27 g protein.

Directions

  1. In a large skillet, saute the chicken, kielbasa and onion in oil until chicken is no longer pink. Add the broccoli, coconut milk, soup, rice, water, curry and salt.
  2. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Garnish with tomato. Yield: 4 servings.
Originally published as Chicken & Kielbasa with Curried Rice in Simple & Delicious November/December 2008, p8

Nutritional Facts

1-1/3 cups equals 590 calories, 38 g fat (24 g saturated fat), 69 mg cholesterol, 1,060 mg sodium, 36 g carbohydrate, 5 g fiber, 27 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Chicken & Kielbasa with Curried Rice

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed May. 10, 2014

I will be definitely be making this one again. It's a wonderful one-pan dish. I, too, used light coconut milk to reduce the fat content. I used "healthy request" version of the cream of celery soup to reduce some more fat and salt. I probably could have omitted the 1/4 tsp. and not even missed it. The whole dish was easy enough for my son to help prepare and we all liked it.

MY REVIEW
Reviewed Nov. 3, 2008

This recipe was awesome! I loved it.

MY REVIEW
Reviewed Oct. 24, 2008

I used light coconut milk, which cuts out some fat. To omit the cream of celery soup also cuts a lot of fat--and I think it still tastes great without it.

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