Curried Chicken with Raisins and Mushrooms

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: 4 servings

Serving size: 1 1/2 cups


1 ½ tsp olive oil, extra virgin or virgin
2 boneless, skinless chicken breasts (about 12 oz), diced into 1-inch cubes
2 cups sliced fresh white mushrooms
2 cups sliced cremini mushrooms
½ medium red bell pepper, cut to ¾” squares
2 cups chicken broth, lower sodium
1 cup Sun-Maid raisins
2 cups instant whole grain rice
1 ½ Tbsp curry powder


Heat olive oil in large sauté pan. With heat on medium-high, place chicken in pan and cover with lid. Cook chicken about 5 minutes. Add mushrooms and peppers to pan and sauté 3-4 minutes. Add chicken broth. Gently mix in raisins, rice and curry powder; bring to boil, reduce heat and cover. Simmer until rice is done; fluff with fork and let sit 3-5 minutes before serving. *Time-saving ideas: Purchase sliced mushrooms, fresh or frozen bell pepper strips and diced chicken.

Nutrition Facts:

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

Foodservice portion


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