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Basmati Rice with Chicken & Curried Vegetables

  • 1 Tbsp Rice Wine Vinegar
  • 4 cups Water (cold)
  • 1/2 tsp Sea Salt
  • 3 Tbsp Vegetable Oil
  • 1 Yellow Onion medium sized & coarsely chopped
  • 1 Green Bell Pepper medium-sized
  • 1 Sweet Red Bell Pepper medium-sized, seeded & coarsely chopped
  • 2 Celery stalks, thinly sliced
  • 1 JalapeƱo Chili Pepper small-sized, seeded & finely chopped (optional)
  • 1 lb Chicken Breasts (or thighs) skinless, boneless, cut into strips
  • 2 Garlic cloves, minced
  • 2 tsp Curry Powder
  • 1/2 tsp Ground Cinnamon
  • 2 cups Basmati White Rice


Rinse rice in 2-3 changes of cold water. Place rice in a heavy saucepan; add 4 cups of cold water and salt. Bring to a boil; reduce heat to very low; cover and cook for about 35 minutes, until all water is absorbed and rice is tender.

In a large skillet or a wok, heat oil. Using medium-high heat, saute onion, both bell peppers, celery and chile (if used). Cook for 4 minutes. Add chicken and cook, stirring frequently, for 8 minutes. Add garlic, curry powder, cinnamon, vinegar, salt and pepper. Cook for another 3 minutes.

Fluff rice with a fork and place onto a serving dish. Place the vegetable mixture on top and serve hot.

Makes 6 servings.

Basmati Rice with Chicken & Curried Vegetables


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Products Used in this Recipe

Baking Aids
Sea Salt

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Grains Beans Seeds
Basmati White Rice

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