Chicken Curry Rice Recipe

Chicken Curry Rice  picture

Summary

Preparation Time5 MinCooking Time1 Hr 20 Min
Ready In1 Hr 25 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodDish
SpecialityMain Ingredient
Interest Group

Ingredients

 Whole chicken breasts3 , skinned and split
 Canned tomatoes16 Ounce (1 can)
 Onion1 Medium, diced
 Garlic powder1⁄8 Teaspoon
 Boiling water1 1⁄2 Cup (24 tbs)
 Turnips6 Medium, peeled and diced
 Brown rice3⁄4 Cup (12 tbs)
 Sugar2 Teaspoon
 Salt3⁄4 Teaspoon
 Ground ginger1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 258 Calories from Fat 18

% Daily Value*

Total Fat 2 g3.2%

Saturated Fat 0.47 g2.4%

Trans Fat 0 g

Cholesterol 49.9 mg

Sodium 486.9 mg20.3%

Total Carbohydrates 36 g12%

Dietary Fiber 5 g20.2%

Sugars 7.8 g

Protein 24 g48.7%

Vitamin A 11% Vitamin C 60.3%

Calcium 9% Iron 13.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat oven to 450° F.

MAKING
2) Take a 2 1/2 quart casserole and arrange chicken in it.
3) Bake, uncovered, for about 10-15 minutes.
4) Reduce temperature to 375° F.
5) Add tomatoes and stir to break them up.
6) Add all the remaining ingredients and stir nicely together.
7) Cover and bake for about 1 hour or until rice is thoroughly cooked and turnips are tender, stirring occasionally.

SERVING
8) Transfer to a platter and serve immediately.
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