You are here

Curried Chicken And Rice

Thrifty.Chef's picture
Ingredients
  Half and half 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Cornstarch 1 Tablespoon
  Dry sherry 6 Tablespoon
  Curry powder 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Cubed cooked chicken 2 Cup (32 tbs)
  Cooked rice 1 1⁄2 Cup (24 tbs)
Directions

1. Preheat the oven to 350°F. Put the half-and-half and butter into a 1-quart saucepan over moderate heat and bring to a boil.
2. In a small bowl, combine the cornstarch and sherry, and slowly add to the saucepan, stirring vigorously to prevent lumping. Add the curry powder and salt, and the cayenne pepper if used, and cook until the sauce has boiled and thickened—about 3 minutes. Add the chicken, stir, and remove from the heat.
3. Gover the bottom of a buttered 8"x8"x2" baking dish with the rice, and pour in the chicken mixture. Bake, uncovered, for 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Curried
Ingredient: 
Chicken

Rate It

Your rating: None
4.405265
Average: 4.4 (19 votes)