Delicious and different. This curry ketchup chicken falls apart and the rice has a great flavor!

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Recipe Summary test

prep:
10 mins
cook:
1 hr 30 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.

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  • Mix curry ketchup, 3 tablespoons water, onion flakes, flavor enhancer, mustard, and bouillon in a small bowl.

  • Combine 6 cups water and rice in the prepared casserole dish. Spread chicken over the rice, then spread ketchup sauce evenly over all pieces of chicken.

  • Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook's Note:

Do not use instant rice for this recipe.

Nutrition Facts

516 calories; protein 36.7g; carbohydrates 78.8g; fat 4.3g; cholesterol 80.8mg; sodium 793.6mg. Full Nutrition
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