Curry Chicken and Rice Recipe
Curry Chicken and Rice Recipe photo by Taste of Home
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Curry Chicken and Rice Recipe

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I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chilies in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. —Denise Klibert, Shreveport, Louisiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1-3/4 cups water
  • 1 tablespoon olive oil
  • 1 package (7.2 ounces) rice pilaf mix
  • 1 teaspoon curry powder
  • 2 cups shredded rotisserie chicken
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1 cup frozen peas (about 4 ounces)
  • 1/2 cup chopped lightly salted cashews


  1. In a large saucepan, bring water and oil to a boil. Stir in pilaf mix, contents of seasoning packet and curry powder. Return to a boil. Reduce heat; simmer, covered, 15 minutes.
  2. Stir in chicken, tomatoes and peas. Cook, covered, 8-10 minutes longer or until liquid is almost absorbed and rice is tender. Sprinkle with cashews. Yield: 4 servings.
Originally published as Curry Chicken and Rice in Simple & Delicious April/May 2015

Medium-Bodied White Wine

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

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TheDix User ID: 607421 250226
Reviewed Jul. 8, 2016

"I precooked a chicken breast for the chicken, used regular canned tomatoes and sprinkled some chile powder on top. This is a simple and flavorful dish for dinner. A keeper!"

Mgoblue44 User ID: 1091776 247290
Reviewed Apr. 20, 2016

"This is simple and good. Has been added to the dinner rotation."

MarilynRaz User ID: 6813611 226597
Reviewed May. 19, 2015

"Tasty, quick, well flavored. We will definitely have this again."

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