Chicken Curry over Rice

This dish has 3 parts: Chicken Curry, Rice, and Curry Topper.

Tip: One cup of coconut milk may be substituted for part of the recommended water in both the curry and the rice for a richer dish.

Rice:

1. Combine 1 cup long grain white rice, 1 1/2 cups water, and 1/4 teaspoon salt, if desired, in a saucepan.
2. Bring to a boil, stir once, reduce heat, cover, and simmer 20 minutes, until rice is tender.

Chicken Curry: QuickThaw chicken curry by submerging the well-sealed bag in warm water for 15–20 minutes. Heat a skillet over medium heat with 1–2 tablespoons oil. Sauté chicken, stirring occasionally. Add 3–4 minutes. Add 1 cup water and bring to a light boil, stirring frequently. Lower heat and simmer until sauce thickens to desired consistency and chicken reaches internal temp. Add salt to taste, if needed.

Finish: Serve Chicken Curry over rice and top with Curry Topper.

Internal temp: 165°F.

Serving Suggestions: Serve with a green salad. Sauvignon Blanc.

Please Note: Cooking times are estimates and vary based on your actual stovetop, pan, equipment, item thickness, and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant-read pocket thermometers – they are inexpensive, convenient, and very easy to use.

Per Serving: Curry including Topper: 400 cal, 13g fat, 4.4g saturated fat, 80mg cholesterol, 750mg sodium, 24g carbohydrates, 4g fiber, 38g protein. White Rice: 230 cal, 0.4g fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 50g carbohydrates, 1g fiber, 4g protein.

Contains: Peanuts. Dairy. Soy.

Lifestyle: Gluten-Free.

Ingredients: chicken breast, white rice, diced onion, sliced celery, sliced red bell pepper, butter, rice flour, canola oil, gluten-free/dairy-free chicken base, minced ginger, minced garlic, curry powder. Topper: coconut flakes, peanuts, raisins.

Please Note: Because Dinner Done dishes are hand-crafted, exact information may vary. Nutritional information calculated based on 3 servings per entrée.