Curry Chicken Over Rice Recipe

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Curry Chicken over Rice

Charlene Clark


My husband and I were in a music ministry with a woman and her husband. This is a version of her recipe.
It serves enough for my family of six and is even better the next day. We love this dish in the winter time. The spicy curry along with the chicken and rice seems to warm you to the bone. It is a comfort food for our family.

★★★★★ 1 vote
30 Min
1 Hr


1, 4 lb. medium
whole un-cooked chicken (leave the skin on))
2 medium
onions chopped
2 medium
green bell peppers chopped
2 qts.
water to cover
1 small
can of curry spice
2 c
white long grain rice
4 c
boiling water for rice
6 to 8 large
chicken bouillon cubes
1 medium
package of original size freetos for garnish (optional)
to taste
salt and pepper


1Boil eggs in medium sauce pan until done. Peel.
Place whole chicken, diced vegetables, curry powder, and buillon cubes in dutch oven. Cover with water. Cook on range top on medium low until the chicken is tender and done. Add boiled eggs, and salt and pepper to taste. Cook another 10 minutes. Eggs will look yellow like the curry powder. Remove whole chicken and remove chicken from bone. Do not use the bones or the skin. Cut the chicken into medium size pieces and return to curry mixture. Take off heat and serve over cooked rice. Top with freetos.
2In a rice cooker or medium size sauce pan, add 4 cups water and the two cups of rice. Cook covered until rice is done. (see rice packaging directions)

About this Recipe

Course/Dish: Chicken