Curry Chicken Skillet Recipe

Curried Chicken & Rice Skillet

Slightly sweet, slightly spicy this Indian-inspired dish is great family fare or special enough for company.

10 min. prep time
4 servings
000 Ratings


1 pound boneless skinless chicken breasts, each cut into 4 diagonal pieces
1 small (1/2 cup) onion, chopped
1 small (1/2 cup) red bell pepper, coarsely chopped
1 teaspoon finely chopped fresh garlic
3/4 cup uncooked long grain rice
1/2 cup dried mixed fruit bits
1 tablespoon curry powder
1/2 teaspoon salt
1 (14-ounce) can chicken broth
1/4 cup cashews, coarsely chopped


Melt butter in 10-inch skillet until sizzling; add chicken pieces. Cook over medium heat, turning occasionally, 4-5 minutes or until browned. Remove chicken from skillet. 

Place onion, bell pepper and garlic into same skillet; cook, stirring occasionally, 2-4 minutes or until crisply tender. Add all remaining ingredients except cashews; stir. Place chicken breasts over rice mixture. 

Increase heat to high; cook 2-3 minutes or until mixture comes to a boil. Cover; reduce heat to low. Cook 15-20 minutes or until chicken reaches at least 165°F and juices run clear when pierced with a fork. Sprinkle with cashews.

Recipe Tip

Curry powder is not one spice, but a blend of several spices, herbs and seeds that creates a unique taste. In India, homemade curry’s intensity can vary from cook to cook and region to region. Premixed curry powder can be found in the spice section of your supermarket.

Nutrition Facts (1 servings)

Calories: 500

Fat: 19g

Cholesterol: 100mg

Sodium: 520mg

Carbohydrates: 49g

Dietary Fiber: 3g

Protein: 30g

Recipe #13301©2005Land O'Lakes, Inc.

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