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Curried Chicken and Rice Recipe

The DH made this as a quick meal that reheats easily for when he is busy working around the house.

Ingredients:

  • 2 cans (12.5 oz.) Kirkland Chicken Breast
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  • water
  • 1 - 2 Tbsp. chicken base
  • 3.5 cups of rice (he used converted)
  • 1 jar of Patak's Simmer Sauce - Korma curry*

For a more spicy flavor, get the Patak's with the two pepper symbol on the label. Another option is Patak's Simmer Sauce - Butter Chicken

Directions:

Open two cans of Kirkland's chicken breast. Drain liquid into a 2 cup measure and top off with water.

Cut meat into bite sized pieces and set aside.

Pour liquid into a 6 quart Dutch oven, adding an additional 6 cups of water for a total of 8 cups.

Add 1 - 2 Tbsp. chicken base.

Bring to a boil.

Add the rice and simmer covered for 15 minutes.

Bring Korma curry cooking sauce and chicken meat to a simmer in a separate pan. Note: He did not do this step when preparing this recipe, but would do it this way next time to avoid reducing the temperature of the partially cooked rice.

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Add cooking sauce and chicken mixture to the rice and turn the burner down to the lowest setting for 5 minutes.

Turn burner off and allow to sit until any remaining liquid is absorbed.

Fluff the rice with a fork and serve.

Servings: varies
Prep Time: 5 Minutes
Cooking Time: 20 Minutes

By R Barbara

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Food and Recipes Recipes Quick MealsOctober 25, 2017
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