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Curried Fried Rice

fast.cook's picture
  Long grain white rice 300 Gram (1 1/2 Cups)
  Vegetable oil 1 Tablespoon
  Chicken breast fillets 680 Gram, chopped (Two 340 Gram Pieces)
  Onion 150 Gram, sliced (1 Medium)
  Mild curry paste 80 Milliliter (1/4 Cup)
  Coconut milk 125 Milliliter (1/4 Cup)
  Slivered almonds 70 Gram, toasted (1/4 Cup)
  Yogurt 200 Milliliter
  Finely chopped mint leaves 2 Teaspoon

Cook rice in large pan of boiling water, uncovered, until just tender; drain.
Meanwhile, heat oil in Large pan; cook chicken, in batches, until browned all over.
Add onion and paste to same pan; cook, stirring, until onion is soft.
Return chicken to pan; add rice, stir until heated through, [can be prepared ahead to this point; refrigerate overnight or freeze] Stir in coconut milk and almonds; serve with combined yogurt and mint.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
1 Minute

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3403 Calories from Fat 1338

% Daily Value*

Total Fat 155 g238.5%

Saturated Fat 38.6 g193.1%

Trans Fat 0 g

Cholesterol 26 mg8.7%

Sodium 2703.5 mg112.6%

Total Carbohydrates 309 g103.1%

Dietary Fiber 29.8 g119.3%

Sugars 25.8 g

Protein 199 g398.3%

Vitamin A 12.5% Vitamin C 31.3%

Calcium 59% Iron 44.3%

*Based on a 2000 Calorie diet

Curried Fried Rice Recipe