One Pot Curry and Rice

Marinate chicken with dressing and curry powder, sauté with crisp celery, carrots and onions ... with white rice, chopped apricots, cashews and zippy ginger --- a delicious way for 'carryout' at home!!

Makes 4 Servings

1 Member Rating

Ingredients

1	cup	Catalina dressing
1	Tbsp	curry powder
1	lb	boneless skinless chicken breast, cut into strips
1	cup	celery, chopped
1	cup	carrot, thinly sliced
4		green onions, sliced
1	can	(14 1/2 oz.) chicken broth
2	cups	Minute^® White Rice, uncooked
1	cup	dried apricots, chopped
1	cup	cashews
2	tsps	ground ginger

Directions

Mix dressing and curry powder; pour over chicken. Cover and refrigerate 10 minutes.
Pour chicken mixture into large skillet. Add celery, carrots and onions; mix well. Cook on medium-high heat 2 minutes, stirring occasionally. Stir in chicken broth. Bring to boil. Cover skillet. Reduce heat to medium-low; simmer 5 minutes.
Add rice, apricots, cashews and ginger; mix well. Remove from heat. Let stand, covered, 5 minutes. Stir before serving.
Try using fresh chopped ginger in place of the powdered ginger. Or, add some heat to the dish by adding a dash of dried red chilies.

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One Pot Curry and Rice

Makes 4 Servings

Ingredients

Directions