Curried Chicken and Rice

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Corn-free; dairy-free; egg-free; wheat-free; could be soy-free (depends on “milk-like beverage” selected)

(*be careful picking your specific ingredients*)

NOT: cashew-nut-free – unless you decide to omit them, of course; vegan/vegetarian, although it has good potential with tofu instead of chicken, and the boullion cubes I prefer are vegan anyway, so… it’s possible…


My son is the pickiest eater in the world.

Well, OK, at least it feels like it sometimes. When anything involving wheat, dairy, corn, and eggs are completely off the list of possible dishes, though, it can feel a little tough to find something pleasing to serve for dinner, sometimes.

I recently invented this little concoction, seeking his approval for each addition. It was such a hit he’s asked for it three times in three weeks. I’m getting a little tired of it, but at least peace reigns at mealtime! LOL!

I present it not as a scientifically-created recipe, but more as a “toss some of this or that in” meal-creation guideline. If you’d like to apply your skills to perfect it, I would be delighted to take your suggestions!


chicken pieces, e.g. 4 chicken breasts, diced up
1 super sweet onion – a nice big one is good
2 sweet red peppers
curry powder… lots and lots of curry (you pick the heat) (I’d highly recommend a good quality one direct from India, or at least a good organic one… and make sure it is MSG-free!)
2-3 cups rice
double the amount of water as you use for rice, and maybe even a little more
AND 1 boullion cube for every 2 cups of water
OR double the amount of good quality chicken broth as you use for rice
1-2 cups cashews
1-2 cups peas
1-2 cups milk alternative (I use soy milk)


Saute onion until soft. Add chicken and saute until half-cooked. Add curry powder and keep cooking until chicken is cooked through. Remove chicken and onion. Saute sweet red pepper until soft (can speed things up by sauteing in a separate pan at the same time as the chicken, or save dishes and do in sequence). I probably use 6 or so tablespoons of medium curry powder… I know, it probably seems like a lot, but the rice and broth absorbs and softens the flavour *so* much! (You can experiment with it and decide what you like, and then post your suggestions here!)

Put cooked chicken, onion and red pepper together in stock pot, add rice, and mix well so rice is coated with curry and onion flavours. Add water and boullion cubes, or broth, and bring to a boil, covered.

Once it boils, reduce heat to just enough heat to keep rice simmering quietly, and give it a stir to make sure no rice sticks on the bottom. Let it simmer for about 20 minutes, or until the moisture is mostly absorbed.

Add cashews and peas and soy milk or other milk alternative (rice milk? whatever you like, but I’d just recommend against one with lots of sweetners). Stir well.

Let it continue to simmer for about another 5 minutes, then turn off heat. If it looks nice and moist, it’s great. If it needs more water/soy milk, add another cup or two so it’s a little brothy, and serve.

I like mine to look more like a moist curry than a dry rice dish. It’s amazing how much moisture the rice can absorb! I always add more liquid to it before I re-heat it, too.

Let me know what you think, or what variations you think are tasty!

(At least “Mikey” likes it!)


— Invented by Erin Anne, under close supervision from her son…

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