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My review
Curried Chicken with Rice
Velva Knapp
"This is an excellent dish served over a bed of rice. A great company dish. Beautiful presentation. Serve over a bed of hot cooked rice (preferably basmati) if desired."
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Ingredients
servings 913 calsOriginal recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Rinse chicken and pat dry. In a large skillet heat oil until almost hot. Add chicken, skin side down. Brown chicken until lightly browned on both sides. Add curry powder, chutney and red bell pepper. Simmer 30 minutes over medium low heat. Top chicken with lime wedges, chopped scallions and peanuts. Serve immediately.
Nutrition Facts
Per Serving: 913 calories; 58.6 g fat; 41.7 g carbohydrates; 57.1 g protein; 213 mg cholesterol; 220 mg sodium. Full nutrition
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Reviews
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5/23/2009
wow this was good, my man loved it. i did not add the hot curry though. i used a jar of harry and david fall harvest chutney, then i put the mixture over a bead of fetucini to make it go farther...
2/28/2011
Amazing taste, and amazingly easy to make. If this were from a restaurant, I'd pay a reasonable price AND come back for more.
4/17/2011
Awesome! I replaced part of the curry with cumin, and since i didn't have rice, I added frozen vegetables into the chicken when i added the red bell pepper. It's just fantastic, and healthy!
6/11/2014
An easy and delicious dinner! I added some chicken broth with the chutney just because I wanted more sauce and it turned out great! Served with flatbread. Yum!