"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Curried Chicken and Rice Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Curried Chicken and Rice, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cliti Shafer
Added: Wednesday, April 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 - 7 oz foil pouch of diced chicken
1/2 cup freeze dried peas
1 envelope Knorr leek soup
1 cube chicken bouillon
2 tsp curry powder
1 1/2 cups instant rice

Toppings, such as:

dried cranberries, golden raisins, raisins, pine nuts, cashews

Directions:
Directions:
Bring 5 cups of water to boil.

Add chicken, peas, soup mix, and bouillon cub. Set aside for 5 minutes to rehydrate peas.

Add curry powder and bring back to boil and add instant rice.

Cook an additional 7 minutes, stirring periodically.

Add desired toppings and serve.

Serves 4.

Number Of Servings:
Number Of Servings:
4

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

149W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!