Curried Rice with Chicken & Walnuts
Submitted by bodido
A one-skillet curried rice dish with chicken breast, crunchy walnuts, and applesauce stirred through for natural sweetness. Finished with a cool swirl of yogurt. Quick, light, and full of warm spice.
YIELD
4 servingsPREP
0 minCOOK
25 minREADY
25 minApplesauce in a curry dish? Stay with me on this one.
The unsweetened applesauce melts into the rice as it cooks, adding a gentle fruity sweetness that pairs naturally with the curry, ginger, and allspice. Cubed chicken breast and crunchy walnuts bring protein and texture, while the whole thing cooks together in one skillet in about 25 minutes.
A generous stir of nonfat yogurt at the end adds creamy tang without weighing anything down. It’s light, it’s clever, and it works.
Pro Tips
- Stir-fry the walnuts, curry, ginger, and allspice together at the start. Toasting the nuts and blooming the spices in the same step builds layered flavor fast.
- Use aromatic rice like basmati or jasmine. The fragrant grains complement the curry spices far better than plain long grain.
- Stir the yogurt in off the heat so it stays smooth and doesn’t curdle.
- Don’t skip the applesauce. It sounds unusual but it replaces added sugar and fat while keeping the dish moist and subtly sweet.
Ingredients
Directions
In medium nonstick skillet, heat oil.
Add next 5 ingredients and stir-fry 2 minutes.
Add chicken broth, stirring until smooth.
Add chicken and applesauce; cook 3 minutes more.
Add rice and 1 cup water to pan; simmer, covered, 15 minutes; stir 2 to 3 times, until rice is cooked.
Remove from heat; stir in yogurt.
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