Skip navigation
Curry Chicken Lime Rice Bowl

Curry Chicken Lime Rice Bowl


2½ cups prepared mango chutney

½ cup fresh lime juice

⅓ cup vegetable oil

2 Tbsps. hot curry powder

1 tsp. salt

2½ lbs. grilled chicken breast strips, warm

1½ qt. cooked basmati or long grain rice, warm

2 cups diced red and green bell pepper

  1. In a large bowl, whisk together chutney, juice, oil, curry and salt; mix well.

  2. Gently fold in chicken, rice and peppers. Adjust seasonings. Serve immediately while warm or cover and refrigerate for use at a later date.

Photo and Recipe: USA Rice Federation

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.