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Curry Chicken and Rice

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

Ingredients

  • 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

Directions

  • In a large saucepan, bring water and oil to a boil. Stir in pilaf mix, the contents of its seasoning packet, and curry powder. Return to a boil. Reduce heat; simmer, covered, 15 minutes.
  • 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.

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Reviews

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Average Rating:
  • TGI
    Apr 30, 2020

    My husband and I enjoyed this recipe, and it came together easily. Try adding traditional curry toppings such as toasted coconut, chopped green pepper, and raisins.

  • sandy
    Mar 31, 2018

    excellent recipe

  • Joanne
    Jul 18, 2017

    Looks easy and delicious,I will try it soon

  • TheDix
    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
    Apr 20, 2016

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

  • MarilynRaz
    May 19, 2015

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