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.


  • 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


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.


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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