Curried chicken and rice

Curried chicken and rice



  • half and half
  • salt - 3/4 tsp
  • cornstarch - 1 Tbsp
  • curry powder - 1 tsp
  • dry sherry - 6 Tbsp
  • cubed, cooked chicken - 2 c
  • cooked rice
  • cayenne pepper - 1/8 tsp
  • 1/2 stick butter or margarine - 4 Tbsp

How to make curried chicken and rice:

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

Recipe categories: Main dish, Poultry, One Dish meal.

Curried chicken and rice
Average rating: 3.7 of 5, total votes: 6
Cook. Time: PT55M
Total Time: PT55M

Cause of complaint:

Related ingredients:
pkg, milk, salt, brown sugar, melted butter, egg, lemon juice, can cream of chicken soup, slices bacon
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