Chicken Rice Curry Trimming the Fat Cutting the Calories
While you're at work, your slow cooker is working, too, simmering this flavorful chicken and rice meal. Golden curry powder, a combination of 15 flavorful ground spices, provides a warm flavor twist to this delicious recipe.
4 bone-in chicken breast halves (about 2 pounds), skin removed 1 tablespoon Curry Powder 1 package McCormick® Chicken Gravy Mix 1 can (14 1/2 ounces) chicken broth 1 medium red bell pepper, cut into 1/2-inch squares 1 medium golden delicious apple, unpeeled, cored, and coarsely chopped 1/4 cup raisins 1/4 cup Chopped Onions 2 Bay Leaves , broken in half 1/2 teaspoon Garlic Powder 1 cup instant rice
1. Rinse chicken; cut each breast into 4 pieces and place on plate. Sprinkle chicken with curry powder; gently pat into chicken.
2. Gradually stir Chicken Gravy into broth in a 3 1/2- or 4-quart crockery slow cooker until well blended. Add seasoned chicken and all other ingredients except rice; stir well.
3. Cover and cook on LOW setting for 8 hours. Add instant rice, stir gently yet thoroughly to blend. Cover and cook 15-20 minutes or until rice is tender. Remove bay leaves.
