Curried Chicken and Rice Recipe

Bronze Post Medal for All Time! 190 Posts
May 4, 2012
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 Curried chicken and rice, jar of Korma curry sauce

Curried chicken and rice, alternate simmering sauce, Patak's 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. Curried chicken and rice, bringing water to boil


Add the rice and simmer covered for 15 minutes.

Curried Chicken and Rice, adding rice

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. Curried chicken and rice adding sauce


Turn burner off and allow to sit until any remaining liquid is absorbed. Curried chicken and rice simmering


Fluff the rice with a fork and serve. Curried chicken and rice on plate


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

By R Barbara

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