Chicken with Curried Rice

Southern Living MAY 1998

  • Yield: Makes 4 servings


  • 1 (3-pound) whole chicken, skinned and cut up
  • 1 tablespoon vegetable oil
  • 2 large carrots, chopped
  • 2 medium apples, chopped
  • 1 1/2 cups uncooked rice
  • 6 cups water
  • 4 chicken bouillon cubes
  • 1/8 teaspoon liquid from hot peppers in vinegar (optional)
  • 2 teaspoons curry powder
  • 1 (8-ounce) container sour cream
  • 2 tablespoons chopped green onions
  • 1 tablespoon butter or margarine
  • Apple slices


Brown chicken in hot oil in a large skillet over medium-high heat; cover and cook 20 more minutes or until done. Remove chicken, reserving drippings in pan, and keep warm.

Add carrot, chopped apple, and rice to skillet; cook, stirring often, until carrot and apple are tender. Stir in 6 cups water, bouillon, pepper liquid, if desired, and curry; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in sour cream; transfer to serving dish. Top rice mixture with chicken; sprinkle with green onions. Cover and let stand 10 minutes.

Melt butter in a small skillet; add apple slices, and sauté 5 minutes or until tender. Stir rice and chicken, and top with apple slices.


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Chicken with Curried Rice Recipe