Entrée

One-Pot Curry and Rice Dinner

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prep time

10 min

total time

35 min

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kraft

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What You Need

1/4 cup Kraft Creamy Cucumber Dressing

1 Tbsp. curry powder

1 lb. (450 g) small boneless skinless chicken breasts, cut into 1/2-inch cubes

3 stalks celery, cut int, cut into 1/2-inch-thick slices

2 carrots, cut into 1/2-inch-thick slices

2 green onions, sliced

1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth

1 cup instant white rice, uncooked

1/4 cup chopped dried apricots

1/4 cup cashews

2 tsp. ground ginger

Make It

MIX dressing and curry powder; pour over chicken in shallow dish. Refrigerate 10 min. to marinate.

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and vegetables; cook 10 min. or until chicken is cooked through (170ºF), turning chicken over and stirring vegetables after 5 min. Stir in broth and rice. Bring to boil.

REMOVE from heat. Stir in remaining ingredients; cover. Let stand 10 min.

kraft kitchens tips

Food Facts

Curry powder is a blend of up to 20 spices, herbs and seeds. Since curry powder loses its pungency quickly, store it in an airtight container and use within 2 months after purchase.

Substitute

Try using 2 Tbsp. chopped gingerroot instead of the ground ginger. Or for a little heat, add a dash of dried red chiles.

Creative Leftovers

Save time by preparing a double batch. Then either freeze the leftovers to serve another night or heat them up the next day for lunch.