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Chicken & Kielbasa with Curried Rice

 Chicken & Kielbasa with Curried Rice
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
4 ServingsPrep: 25 min. Cook: 15 min.


  • 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


  • 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.
  • Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or
  • until rice is tender. Garnish with tomato.
  • Yield: 4 servings.

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Chicken & Kielbasa with Curried Rice (continued)

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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer