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Curried Chicken And Rice

Thrifty.Chef's picture
  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)

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: 
Side Dish

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1953 Calories from Fat 939

% Daily Value*

Total Fat 107 g163.9%

Saturated Fat 60.9 g304.4%

Trans Fat 0 g

Cholesterol 599.3 mg199.8%

Sodium 2576.3 mg107.3%

Total Carbohydrates 117 g39%

Dietary Fiber 2.8 g11%

Sugars 0.8 g

Protein 121 g241.8%

Vitamin A 66.9% Vitamin C 25.6%

Calcium 48.7% Iron 55.9%

*Based on a 2000 Calorie diet

Curried Chicken And Rice Recipe