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Curry Chicken and Rice

Rated as 4.39 out of 5 Stars
2

"I found this recipe and it sounded so good, but it served 100! I tweaked to serve 4 and use ingredients we like, and the results were great! I've got permission to make again, and I know I will. I love to use bone-in chicken thighs, but boneless breasts or thighs would work very well also."
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Ingredients

1 h 30 m servings 642
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  2. Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes.
  3. Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese.
  4. Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (74 degrees C).

Footnotes

  • Cook's Note
  • Although a browned top is desired, if the top is getting too brown, cover loosely with aluminum foil during cooking.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 642 calories; 36 50.1 30 134 1569 Full nutrition

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Reviews

Read all reviews 17
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Very good will definitly make again. I'm not even a rice person I usually hate rice but I LOVED this recipe, rice and all it came out perfect. The only thing I did different was season my chicke...

Most helpful critical review

This came out way undercooked and watery, completely inedible. I would never recommend this recipe to anyone.

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Very good will definitly make again. I'm not even a rice person I usually hate rice but I LOVED this recipe, rice and all it came out perfect. The only thing I did different was season my chicke...

DELICIOUS! Sauteed garlic with other veggies. Used boneless thighs which cooked in about 40-45 minutes. BE SURE your rice is cooked-look on mix directions before putting in oven & I cooked in...

This came out way undercooked and watery, completely inedible. I would never recommend this recipe to anyone.

My whole family loved this! (: it's a very good recipe and I am sure I am going to use it again. My mother asked me for it too

This chicken was delicious! I used cream of mushroom soup, that was what I had in the pantry...and more curry, because we love it! Thanks...

This recipe full of flavor--my husband and I loved it! I modified the recipe somewhat to go along with what I had in the house--I used carrots instead of celery, cream of mushroom soup, 1 cup of...

We did not care for this.

I made this last night.It was so good.My husband loved it too.I used regular cream of mushroom soup, 2 more chicken and a wild rice grain blend.The rice blend and soup where on hand already.Woul...

Delicious. I didn't have sour cream so I used heavy cream. Also important is your curry. I used Kashmir garam marsala northern India curry blend.