Curried Chicken with Raisins and Mushrooms

By 30 Minutes or Less
Savory chicken and mushrooms balanced with the sweetness of raisins and red bell peppers will make this curried one-pan recipe a family favorite.

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  • Prep Time: 30 minutes

Main Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 1 1/2
Think Variety; Think Color: Red, White, Blue


1 1/2 tsp olive oil

2 (about 12 oz) chicken breasts, boneless, skinless, diced into 1-inch cubes

2 cups white mushrooms, sliced 

2 cups cremini mushrooms, sliced 

1/2 medium red bell pepper, but into 3/4-inch squares

2 cups (16 oz) chicken broth, low-sodium

1 cup Sun-Maid raisins 

2 cups instant whole-grain rice

1 1/2 Tbsp curry powder


  1. Heat oil in large saute pan. With heat on medium-high, place chicken in pan and cover with lid. Cook chicken for about 5 minutes.
  2. Add mushrooms and peppers to pan and saute 3-4 minutes. Add chicken broth.
  3. Gently mix in raisins, rice, and curry powder. Bring to a boil, reduce heat and cover. Simmer until rice is done. Fluff with fork and let sit 3-5 minutes before serving.

Nutritional Information

  • Calories:    440
  • Carbohydrates:    71g
  • Total Fat:    6g
  • Cholesterol:    55mg
  • Saturated Fat:   1g
  • Dietary Fiber:    6g
  • % of Calories from Fat:    12%
  • Sodium:    410 mg
  • Protein:    27g
  • Recipe Credit
  • Recipe courtesy of the Mushroom Council & Sun-Maid.



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