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Wednesday, June 20, 2012

Curried Chicken and Rice

This is a go to dish when I am in a hurry and have left over chicken. It is easy and tastes great.


1 cup of uncooked rice
4 oz of cooked chicken  diced (You can also use canned chicken)
1 teaspoon chicken base - I use Better than Bullion - use what you have
2 oz diced onion
1 stock of celery diced
1/2 teaspoon curry - (I use Williams Sonoma Madras Curry)
2 cups of water

Combine all ingredients in a saucepan with a lid.  Bring to a boil and then reduce heat to simmer. Cover and simmer for 18 -20 minutes until the rice is cooked. Serves two.  Increase recipe as needed for more.

Serve with a salad or steamed veggies. 

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