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


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


  • 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.