For an extra layer of flavor, consider browning the chicken thighs in the saucepan before placing them on the rice. Feel free to adjust the amount of curry powder to your liking. If you don't have sour cream, plain Greek yogurt can be used as a substitute. For a vegetarian option, substitute the chicken thighs with cubed tofu or mixed vegetables.
Curry Chicken and Rice
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PREP TIME20 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 30 mins
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SERVING4 People
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VIEWS57
Embark on a culinary adventure with this comforting Curry Chicken and Rice dish. Fragrant curry-infused rice, tender chicken, and a creamy sauce harmonize to create a symphony of flavors. This recipe is designed for simplicity and satisfaction, perfect for a weeknight meal or a cozy weekend dinner.
Ingridients
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Nutrition
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Carbohydrate26 g
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Cholesterol284 mg
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Fiber3 g
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Protein48 g
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Saturated Fat23 g
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Sodium1244 mg
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Sugar9 g
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Fat53 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish. (5 minutes)
02
StepMelt butter in a large saucepan over medium heat. Add the chopped onion and celery and sauté until the onion is translucent, about 3 minutes. Stir in the drained mushrooms and cook for another minute, stirring frequently. (5 minutes)
03
StepPour in the water and add the long grain and wild rice mix. Bring to a boil, then reduce heat, cover, and simmer until the rice is tender, approximately 15 minutes. (20 minutes)
04
StepIn a large bowl, combine the condensed golden mushroom soup, sour cream, and curry powder. Mix well until fully incorporated. Stir about 1 1/2 cups of the soup mixture into the cooked rice. Reserve the remaining 1/2 cup of soup mixture. (5 minutes)
05
StepSpread the rice mixture evenly into the prepared baking dish. Season the chicken thighs with salt and pepper, then arrange them over the rice. Cover each chicken thigh with the reserved 1/2 cup of the soup mixture. Sprinkle the top with grated Parmesan cheese. (5 minutes)
06
StepBake in the preheated oven until the chicken thighs are cooked through and the juices run clear when pierced with a fork, about 50-60 minutes. An instant-read thermometer inserted into the thickest part of a thigh near the bone should read 165°F (74°C). (60 minutes)
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Kaylin Shields
Jun 17, 2025Chris: 'I found it a bit bland, so I added some extra curry powder and a pinch of cayenne pepper.'
Freda Murphy
May 30, 2025Jessica: 'This recipe is a keeper! I've made it twice already and it's always a hit.'
Marcelo Weissnatstiedemann
Apr 8, 2025Ashley: 'Super simple and flavorful! Perfect for a busy weeknight dinner.'
Francesco Jacobson
Feb 12, 2025Emily: 'The curry flavor was perfect, not too overpowering. My kids even ate it!'
Aileen Barton
Feb 11, 2025Ryan: 'My family loved this recipe! The chicken was so tender and the rice was perfectly cooked.'
Elnora Harvey
Jan 22, 2025Sarah: 'This was so easy to make and everyone loved it! I used chicken breasts and it turned out great.'
Deven Purdy
Nov 25, 2024David: 'I used coconut milk instead of sour cream and it gave it a nice, subtle sweetness.'
Edna Connelly
Nov 7, 2024Michael: 'I added some chopped bell peppers to the rice mixture and it was delicious!'