In-A-Hurry-Healthy-Chicken-Curry And Rice

What to fix on a snowy cold-and-flu season day?  In-A-Hurry-Healthy-Chicken-Curry and Rice!  Quite a mouthful, pardon the pun.  Curry powder truly delivers.  Not only is it savory and spicy to warm cold bones, many of the spices are antibacterial.  If you are battling cold and flu, a hot and spicy dish that delivers a wallop in the flu department is frosting on the cake!  Following is my recipe for home-made curry powder but store-bought is fine.  Use this seasoning in a variety of dishes.  Try it sprinkled on cooked vegetables with butter or in scrambled eggs.

Farm Grove Curry Powder

1 tsp. cumin [more if you like it lots]

1 tsp. coriander [the crushed seed of cilantro]

1 tsp. turmeric [antibacterial and supports the liver and memory]

1/2 tsp. cinnamon [antibacterial and helps control blood sugar]

1/4 tsp. clove [antibacterial]

1 tsp. cardamom

1 tsp. onion powder [antibacterial]

1 tsp. ginger [antibacterial, warms the blood, lowers blood pressure and treats headache]

Cayenne powder to preference [antibacterial]

Mix all powders together and store in an airtight jar.  Label with name and date.  Spices have a shelf life of highest potency of about one year.  Store in a cool, dark place.


If you like some of these spices more than others feel free to add to your taste.  You can also re-bottle a pre-packaged curry powder with the additional spices you desire.  Label it as your own.


[What makes this dish quick is to use a rice cooker.  If you do not have this appliance, cook it on the top of the stove.]

1 cup diced cooked chicken breast

1 cup basmati raw rice

2 1/2 cups low-salt, good quality chicken stock [I use reconstituted GFS Roasted Chicken Base that comes in a concentrated paste, the low salt variety.  Find it at GFS behind the Metro Center in Peoria.]

2 whole chopped scallions

1 clove garlic, minced

2 tsp. curry powder

2 tb. olive oil

1 tsp. sugar

1/2 cup frozen green peas

fresh chopped cilantro

salt to taste


  • Add all ingredients to the rice cooker except peas, cilantro and salt.  Set cooker to “cook.”  It will automatically switch to “warm” when the rice is cooked.  Stir the ingredients occasionally to prevent sticking.  [Cooking time varies.  I estimate about twenty to thirty minutes.]
  • When the broth is nearly absorbed add the peas and stir.
  • When rice cooker signals “warm,” stir and taste.  Add salt or extra spices as desired.
  • Plate dish and sprinkle with fresh chopped cilantro to serve.  The rice is moist and a delightful golden color from the turmeric and other spices.   Enjoy!









About Sharon L. Clemens

Sharon and husband Merle and their children owned and operated a specialty shop and restaurant in a restored dairy barn for thirteen years in a village in Illinois. After closing their restaurant, they converted the barn into the family home and moved their shop to the garden level. They operated a collectable shop as a home-based business for another thirteen years before retiring to the country life. Sharon has been a special feature guest on the local NBC telelvision affiliate and has spoken professionally on topics relating to herb gardening and cottage lifestyle. In addition to conducting workshops and programs, Sharon writes a weekly cottage lifestyle e-newsletter called “Cottage Chat” and a Word Press blog: Seasons of Farm Grove. She has written five novels, The Younger Girl, Door County Cottage, Timeless-A Door County Love Story, Door County Cabin and Door County Escape, love stories with traditional values set in Door County, Wisconsin.
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