Curry Chicken Lime Rice Bowl Recipes

CURRY CHICKEN LIME RICE BOWL

Curry Chicken Lime Rice Bowl image

Something different. I would imagine Jasmine rice would work, too. Prep based on readied ingredients.

Provided by gailanng

Categories One Dish Meal

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (9 ounce) jar mango chutney
1/4 cup fresh lime juice
1/4 cup vegetable oil
1/2 teaspoon salt
1 tablespoon hot curry powder
3 cups sliced grilled chicken breasts (or about 6 to 10 ounces refrigerated grilled chickien strips)
1 cup bell pepper, small dice
3 cups basmati rice or 3 cups long grain white rice, cooked

Steps:

In large bowl, whisk chutney, lime juice, oil, salt and curry powder. Stir in chicken, bell pepper and hot cooked rice. Serve immediately.

CHICKEN CURRY RICE BOWLS

Chicken Curry Rice Bowls image

Provided by Six Sisters Stuff

Yield 4

Number Of Ingredients 14

Ingredients

2 stalks celery (thinly sliced)
1/2 medium onion (diced)
1/2 green pepper (diced)
1/2 cup carrots (diced)
2 tbsp coconut oil
1 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/4 tsp cayenne
1/4 cup broth
2 chicken breasts (cooked and cubed)
1 cup uncooked brown rice
sea salt & pepper, to taste

Steps:

First get the rice on the stove and cook according to the package directions
Meanwhile, chop all your veggies
Next, melt the coconut oil over medium low heat
Once the oil is liquid add the vegetables and sauté until softened, about 5 minutes
Add in the spices, stir, and cook for one minute more
Stir in the chicken, then the cooked rice, and finally the broth

ONE-PAN CHICKEN RICE CURRY

One-Pan Chicken Rice Curry image

I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons butter, divided
1 medium onion, halved and thinly sliced
2 tablespoons all-purpose flour
3 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked instant rice
Chopped fresh cilantro leaves, optional

Steps:

In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

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