The Month of Italian – Curried Chicken Risotto

The Month of Italian - Curried Chicken Risotto

Last Updated on August 23, 2019

Curried Chicken Risotto

Curried Chicken Risotto

 

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This was something that I kind of threw together at the last moment, and it turned out to be quite tasty and easy to make. It’s the month of Italian, and risotto is a traditional Italian dish made from arborio rice.  Curry is Indian, but I’m sure Marco Polo probably brought the spice back to Italy from his year-long stay in India, so this is fusion cuisine.  Please enjoy this easy to make Curried Chicken Risotto with your own garnishes.

You really need to use Arborio rice to make this and good curry powder. Arborio rice is usually available in major supermarkets and can be found in international and Italian markets.  Find out more about Arborio rice on Wikipedia.

If you don’t have chicken, shrimp would be great in this. You can make it vegetarian by omitting the chicken and using vegetable base, or even vegan by using oil instead of butter. Serve it with your choice of accompaniments, chutney, chopped tomato, chopped apple, raisins, coconut, or whatever you like to serve with a curry.

Let’s Make Curried Chicken Risotto

The Month of Italian - Curried Chicken Risotto

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Italian/Indian
Difficulty: Easy
Newsletter: 2019-06-30
Servings (slide to adjust): 4 servings
Calories: 301kcal

Ingredients

  • 1 ½ cup Arborio rice
  • 2 tablespoon butter
  • 1 onions, chopped
  • 2 garlic cloves , minced
  • ¼ cup bell pepper , chopped
  • 1 tablespoon ginger, minced
  • 2 tablespoon curry powder
  • ¼ cup peas, frozen or fresh
  • 1 cup cooked chicken
  • 1 tablespoon chicken base
  • 5 cups hot water
  • 2 tablespoon cream

-- Optional Garnishes --

  • 1 tomato , chopped
  • 1 apple , cubed
  • 2 tablespoon raisins
  • ¼ cup coconut , shredded
  • 2 tablespoon chutney
Ingredients necessary for the recipe step are in italic.

Instructions

  • Mix the water and the chicken base together and put into a saucepan on low heat.
  • Melt some butter in a large saucepan and cook the onions until they are translucent
    translucent onions
  • Add the other aromatics, ginger, garlic, peppers
  • Cook them down then add the curry powder
  • Now its time to add the rice. Make sure the rice gets all stirred in nicely
  • Add a ladleful of the chicken base to the pot
  • Let it simmer until you can pull a spoon through and it leaves a mark.
  • Continue adding a little of the broth at a time, stirring occasionally until the rice is soft and all the broth has been used. When most of the liquid has been absorbed, add the chicken
  • Then add the peas and stir until they are heated through
  • Now add the cream and let that cook down it also has been absorbed.
  • Serve it with chutney, or you can add chopped tomato, raisins, coconut, and chopped apple as garnish.
  • Curried Chicken Risotto
    Curried Chicken Risotto
  • Enjoy with a salad.

Notes

You can omit the chicken and use a vegetable base to make this vegetarian.

Nutrition

Serving: 542gCalories: 301kcalCarbohydrates: 38gProtein: 14gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gCholesterol: 49mgSodium: 103mgFiber: 5gSugar: 11g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!
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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

5 Responses to The Month of Italian – Curried Chicken Risotto

  1. Richard says:

    Good day! I made this and it was really good, had enough for lunch the next day to share at work. My friends liked it a lot, too. Thanks!

  2. Marion Cox says:

    3 stars
    Not sure what happened. Maybe my curry was old, but this was kind of boring.

    • arbpen says:

      Marion, it’s important to go through your spices periodically to see which ones are old and need to be tossed. They won’t hurt you, but their flavor will be gone. My suggestion is to get little stickers you can write the date you bought the spice and stick in on the bottom of the jar. That way, you will know which ones should go out. Amazon has some. Spices last about a year or so before they start to degrade. Better luck next time, right?

  3. Wendy Blum says:

    Wow! My whole family liked this. Thanks for posting.

  4. Vivian Stoddard says:

    I love curry. This is just great because it’s just one dish. Less cleaning up! I like coconut, apple, and tomato with my curry, and some super hot chutney to go with it. I’m not afraid!