Curried chicken rice
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Time to make:
1 hr, including cooling rice
$2.80 per serve
(at time of publication)
Full ingredients list:
3/4 cups brown rice
125g low-fat natural yoghurt
1/2 teaspoon curry powder
2 tablespoons mango chutney
2 skinless boneless chicken thighs, cooked, diced
1/4 punnet cherry tomatoes, halved
1/4 cup sultanas
1 spring onion, finely sliced
1/2 cup corn kernels
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook rice until tender. Drain and leave to cool.
Step 2 Mix yoghurt with curry powder and mango chutney. Add chicken, sultanas and salad vegetables to rice and mix well.
Step 3 Stir through curry sauce. Transfer to sealed containers. Chill until ready to eat.
If you prefer, you can replace the corn with frozen peas.
Vary the spiciness of this dish with different curry powders.
Keep a specific container for strong-smelling foods like curry.
This rice dish will keep for up to 3 days refrigerated in a sealed container.
About this recipe
First published: February 2009