This is a print preview of "Curry Chicken and Rice" recipe.

Curry Chicken and Rice Recipe
by Sarah Easler

Curry Chicken and Rice

Another quick skillet recipe! Perfect for the chef on the go and/or the chef on a budget...who doesn't believe their dishes have to TASTE fast, cheap and easy. :)

A note on the chicken--you can leave the breasts whole, but I usually cut them into smaller or bite-size pieces. Just a personal preference.

Rating: 4/5
Avg. 4/5 1 vote
  Indian
Cook time: Servings: 4

Ingredients

  • 4 chicken breast halves
  • 1 Tbs. oil
  • 1/2 C. Worstershire sauce
  • 6 tsp. chili sauce
  • 1-2 tsp. curry powder
  • Minced garlic (or garlic powder) to taste
  • 1/4 tsp. hot pepper sauce (or red pepper flakes to taste)
  • 1/4 C. chopped onion (optional)
  • Hot cooked rice

Directions

  1. In large skillet, brown chicken in oil.
  2. In a bowl, combine Worc. sauce, chili sauce, curry powder, garlic, and hot pepper sauce. Pour over chicken. Add onion (optional).
  3. Reduce heat; cover and simmer 10 minutes or until chicken juices run clear. Serve with rice.