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One-Pot Curry and Rice Dinner

One-Pot Curry and Rice Dinner
 
Prep Time:
10 min
Total Time:
35 min
Makes:
4

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.
K:38917v2ec:111457
Average Rating  (5)
Rated  by Leah55 on 9/3/2009

See All Ratings & Comments See All Ratings and Comments
Nutritional Information
Serving Size = 1-1/2 cups (375 mL)

Nutritional Information

Calories
 370
Total fat
 12 g
Saturated fat
 2 g
Cholesterol
 65 mg
Sodium
 700 mg
Carbohydrate
 35 g
Dietary fibre
 4 g
Sugars
 9 g
Protein
 31 g
Vitamin A
 70 %DV
Vitamin C
 15 %DV
Calcium
 6 %DV
Iron
 15 %DV
Diabetes Food Choices
2 Carbohydrates + 3 Meat & Alternatives + 1 Fats

Nutrition Bonus
The carrots in this Indian-inspired dish provide both colour and an excellent source of vitamin A.

RecipeDetail