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Curried Chicken On Rice

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  Broiler fryer 3 Pound, cut up (1 Fryer, 2 1/2 To 3 Pound)
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Shortening 2 Tablespoon
  Condensed cream of chicken soup 10 1⁄2 Ounce (1 Can)
  Curry 1 Teaspoon
  Toasted slivered almonds 1⁄4 Cup (4 tbs)
  Hot fluffy rice 1 Cup (16 tbs)

About 50 minutes before serving: Wash, then dry, chicken.
Combine flour, salt and pepper; use to coat chicken.
In large skillet over medium heat, in hot shortening, brown chicken on both sides.
In medium bowl, combine undiluted soup, 3/4 cup water and curry; pour over chicken.
Simmer, covered, 40 minutes or until chicken is tender; stir often.
Sprinkle with almonds.
Serve over rice.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Rice, Chicken
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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Your rating: None
Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3880 Calories from Fat 2296

% Daily Value*

Total Fat 255 g391.7%

Saturated Fat 68.8 g343.9%

Trans Fat 3.9 g

Cholesterol 1038.4 mg346.1%

Sodium 3006.5 mg125.3%

Total Carbohydrates 109 g36.3%

Dietary Fiber 5.7 g22.8%

Sugars 2.4 g

Protein 272 g544.1%

Vitamin A 64% Vitamin C 36.7%

Calcium 25.4% Iron 99.9%

*Based on a 2000 Calorie diet

Curried Chicken On Rice Recipe