Curried Chicken with Almond Rice Recipe


Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelVery Easy
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Rice1 Pound (Success Brand, 1 Bag)
 Chicken breast halves4 , boned
 Flour1⁄4 Cup (4 tbs)
 Curry powder2 Teaspoon
 Salt3⁄4 Teaspoon
 Ground ginger1⁄4 Teaspoon
 Butter/Margarine1⁄4 Cup (4 tbs) (Divided)
 Light cream1 Cup (16 tbs)
 Slivered almonds1⁄4 Cup (4 tbs)
 Green onions1⁄4 Cup (4 tbs), sliced
 Parsley1⁄4 , chopped

Nutrition Facts

Serving size

Calories 863 Calories from Fat 311

% Daily Value*

Total Fat 36 g54.7%

Saturated Fat 19.6 g98.2%

Trans Fat 0 g

Cholesterol 147.3 mg

Sodium 449.4 mg18.7%

Total Carbohydrates 102 g33.9%

Dietary Fiber 3.5 g14.1%

Sugars 0.7 g

Protein 32 g64.5%

Vitamin A 23.7% Vitamin C 6.4%

Calcium 12% Iron 16.9%

*Based on a 2000 Calorie diet


1. Skin the chicken breasts.
2. Cut them into thin strips and set aside.
3. In a bowl, toss the chicken with flour, curry powder, salt and ginger. Keep aside

4. Cook the rice according to the package directions or until it is tender-crisp. It should not be too mushy.
5. Drain the rice when cooked and keep warm.
6. In a skillet, melt half the butter over medium heat.
7. Saute the chicken in the butter, until it is evenly browned and tender.
8. Blend in the cream and simmer the chicken on a low flame, stirring frequently.
9. In another pan, melt the remaining butter.
10. Fry the almonds in the butter until golden.
11. Add the green onions and saute for a minute.
12. Add the cooked rice and parsley and toss to mix lightly but thoroughly.

13. On each dinner plate, make a bed of the almond rice.
14. Spoon the Creamy Curried Chicken on top.
15. Garnish with additional almonds and parsley if you like.