Dinner

Quick Curry Chicken and Rice is for Dinner.

Quick Curry Chicken and Rice takes 5 minutes to prepare.

Quick Curry Chicken and Rice takes 20 minutes to cook.

Quick Curry Chicken and Rice makes 4 servings.

The ingredients for Quick Curry Chicken and Rice are:

1 lb package of skinless, boneless, chicken breast tenderloins
1, 15 oz jar of your favorite, curry sauce(our fave is Maya Kaimal found in the refridgerated section at Fresh Market)
1, 14.5 oz can of new, whole potatoes
about 3 cups uncooked white rice
olive oil

Here is how you make Quick Curry Chicken and Rice:

1. boil 2 qts water fo he rice while you begin to cook the chicken2. add a couple tablespoons of olive oil to a fry pan (deep sided is best) and heat on medium3. gently cook the chicken breasts, turning frequently to keep from sticking until just cooked all the way through (about 10 minutes)4. leaving chicken in the pan, dice into small chunks, then add the curry sauce and potatoes (cut into small chunks or slices...your preference)5. cover and simmer on low while you add the rice and cook it.6. Drain rice, toss all ingredients into a serving bowl (or straight into a storage container for quick leftover prep!) and stir to mix thoroughly.7. Serves between 4 and 6 people. Makes great leftovers for easy lunch the next day!Number of Servings: 4Recipe submitted by SparkPeople user DELLKR.

The nutritional information for Quick Curry Chicken and Rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 327.8

• Total Fat: 10.6 g
• Cholesterol: 16.3 mg
• Sodium: 766.2 mg
• Total Carbs: 46.4 g
• Dietary Fiber: 4.1 g
• Protein: 11.3 g

Quick Curry Chicken and Rice is Indian cuisine.