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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.
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.
By R Barbara