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    Easy Curry Chicken and Rice Recipe

    By Jaime Published in Recipes Last Updated on April 23, 2020

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    Looking for an easy curry chicken and rice recipe?  You’ll love this one!

    EASY CURRY CHICKEN AND RICE RECIPE

    This easy curry chicken and rice recipe makes a great light supper, utilizes many items that I regularly keep on hand, and pairs well with a simple side salad.  Leftovers are yummy, too, if there are any!

    Easy Curry Chicken and Rice Recipe

    Here’s what you’ll need:

    4 tablespoons soy sauce

    1 tablespoon brown sugar

    3 boneless, skinless chicken breasts, cut into 1-inch pieces

    1/2 teaspoon salt

    6 tablespoons oil

    2 large eggs

    2 tablespoons curry powder

    1 large onion, chopped

    2 stalks celery, chopped

    1 carrot, chopped fine

    2 cloves garlic, minced

    2 jalepeno peppers, seeded and chopped fine

    5 cups cooked long-grain rice, made earlier and chilled in the refrigerator

    Chopped cilantro, to taste

    Here’s what to do:

    Combine soy sauce and brown sugar in a small bowl, then set aside.

    Heat a large skillet over medium heat, then add two teaspoons of oil.  Whisk eggs slightly, then add to pan and lightly scramble.  Break into smaller pieces with your spatula or spoon and then set eggs aside to a small bowl and let cool.

    Increase heat to high; add two teaspoons of oil.  Add one tablespoon of the curry and then the chicken.  Cook, stirring constantly, until thoroughly cooked.  Transfer cooked chicken to the bowl with the eggs.

    Add two more tablespoons of oil to pan.  Add vegetables (except garlic and jalapenos) and remaining curry and cook until vegetables are softened, stirring constantly.  Stir in garlic and jalapenos.  Add rice and soy sauce mixture and heat through.

    Stir in eggs, chicken, and cilantro and heat through again.

    Serve with additional cilantro or chopped scallions sprinkled over the top.

     

     


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    About Jaime

    Hi, I'm Jaime. With my master's degree in leadership and church ministry, plus over 20 years of real life ministry experience (where I've served as the pastor's wife, ministry leader, adjunct professor, and more) I'm on a mission to come alongside you so we can grow together in our faith journey.

    I've been mentioned on Huffington Post, Business Insider, Yahoo, The Penny Hoarder, and more. Welcome!

    Comments

    1. Lisa @ HappyinDoleValley says

      March 10, 2011 at 7:54 am

      Can’t wait to try this recipe! Thanks for sharing.
      Blessings, Lisa 🙂

      Reply
      • Jaime says

        March 10, 2011 at 8:48 am

        Let me know if you do! 🙂 I’d love to hear how it went for you!

        Reply
    2. Susan says

      March 10, 2011 at 8:17 am

      It sounds fantastic!! I can’t wait to make it. Keep those wonderful meal ideas coming.

      Reply
    3. Shu Han says

      May 5, 2011 at 7:44 am

      I like the way you added indian spices to a “chinese” dish. i often add spices to typically un-indian dishes for a different take! love indian (:

      http://mummyicancook.blogspot.com/2011/03/masala-kheema-shepherds-pie.html

      Reply
      • Jaime says

        May 5, 2011 at 8:32 am

        Shu Han, my husband is from the West Indies; I think Indian spices are simply part of the territory in this house! lol

        Reply

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