Curried Chicken with Raisins and Mushrooms (Foodservice portion)

Recipe Courtesy of the Mushroom Council and Produce for Better Health Foundation


A balanced plate of savory chicken and mushrooms with the sweetness of raisins and red bell peppers will make this curried one-pan MyPlate recipe a family favorite.

Yield: 24 servings

Serving size: 1 ½ cups


  • 10 cups chicken broth, lower sodium
  • 6 cups Sun-Maid raisins
  • 1/2 cup curry powder
  • 3 tablespoons olive oil, extra virgin or virgin
  • 4 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch cubes
  • 2 1/4 pounds sliced fresh white mushrooms (about 12 cups)
  • 2 1/4 pounds sliced cremini mushrooms (about 12 cups)
  • 3 medium red bell peppers, cut to ¾” squares
  • 12 cups instant whole grain brown rice


1. Heat oven to 350°F.  In a large pot, bring chicken broth, raisins and curry powder to a boil.

2. Meanwhile, heat olive oil in large skillet over medium high heat.  Sauté chicken until browned, about 5 minutes. Use slotted spoon to lift into full hotel pan.

3. Add mushrooms and peppers to skillet and sauté 3-4 minutes. Add to chicken. Stir in rice.

4. Pour boiling broth mixture over all and stir to combine. Cover tightly and bake 30 minutes or until most of broth is absorbed. Fluff rice, recover and let stand 5 minutes before serving.

Tip: This can be made on the stovetop in a large rondeau if you’d prefer.

Nutrition Facts:

Calories: 440; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 55mg; Sodium: 410mg; Protein: 27g; Carbohydrates: 71g; Dietary Fiber: 6g

Family portion


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