Curried Chicken and Rice


1 cup water

1 can of stewed tomatoes

1/4 cup quick-cooking brown rice

1/4 cup snipped dried apricots

1/4 cup raisins

1 tablespoon lemon juice

2 teaspoons curry powder

1 teaspoon instant chicken bouillon ganules

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 cloves of garlic, minced

1 bay leaf

450 grams boneless chicken, cut into 2cm pieces



In a medium saucepan, stir together water, undrained tomatoes, rice, apricots, raisins, lemon juice, curry powder, bouillon granules, cinnamon, salt, garlic and bay leaf. Heat to boilding. Stir in chicken.

Pour the hot chicken mixture into a oven safe casserole dish. Bake, covered, in a 180 degree oven for about 45 minutes or until rice is tender and chicken is cooked, stirring occasionally. Remove bay leaf before serving.


Makes 5 serves.

Speak Your Mind