Chicken with Curried Rice
Chicken with Curried Rice is a gluten free recipe with 4 servings. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 858 calories, 38g of protein, and 44g of fat. It works well as a rather inexpensive main course. A mixture of water, vegetable oil, chicken bouillon cubes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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.
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.
Melt butter in a small skillet; add apple slices, and saut 5 minutes or until tender. Stir rice and chicken, and top with apple slices.