Yield
Makes 4 servings

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Ratings & Reviews

DJChicoRico's Review

tankandsophie
December 30, 2012
N/A

Kasilof's Review

krsupak
October 19, 2009
This is a tasty recipe! It was simple and easy to make. I halved the recipe, using 3 chicken breasts since there were 2 of us eating. I used 3 cups of organic chicken broth in place of the bouillon/water. Instead of adding the sour cream into the mixture I put a dollop on top of each serving. I will make this again but next time I will increase the curry. It was quite mild.

krsupak's Review

DJChicoRico
March 18, 2009
My husband is use to his mom's chicken curry and loved this one. It's simple and easy.

tankandsophie's Review

Kasilof
March 09, 2009
The flavors in this recipe were pretty good but I feel like something is wrong in the directions. 6 cups of liquid seems like a lot for 1.5 cups of rice. I followed the recipe and ended up with overcooked, soupy rice. Did anyone else have this problem or did you make adjustments?