By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
374 cal · 35 min
Curried Chicken with Raisins and Mushrooms
Recipe GLPRb79b39ac3fb9d7
A fragrant and satisfying one-pan curry dish featuring tender chunks of chicken, earthy mushrooms, sweet raisins, and fluffy whole-grain rice. The aromatic curry powder brings warmth and depth to this comforting meal, finished with strips of bell pepper for brightness and color. Ready in about 30 minutes, it's an elegant yet simple weeknight dinner.
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Ingredients
1 1/2 teaspoons olive oil
2 boneless, skinless chicken breasts (about 12 oz), diced into 1-inch cubes
2 cups sliced fresh white mushrooms
2 cups sliced cremini mushrooms
1/2 medium red bell pepper, cut into 3/4-inch squares
2 cups low-sodium chicken broth
1 cup raisins
2 cups instant whole-grain rice
1 1/2 tablespoons curry powder
Directions
Heat the olive oil in a large sauté pan over medium-high heat.
Add the diced chicken to the hot pan, cover with a lid, and cook for about 5 minutes, stirring occasionally, until the chicken is partially cooked.
Add the white mushrooms, cremini mushrooms, and red bell pepper to the pan. Sauté for 3 to 4 minutes, stirring gently, until the vegetables begin to soften and release their moisture.
Pour in the chicken broth, then gently fold in the raisins, instant rice, and curry powder until well combined.
Bring the mixture to a boil, then reduce the heat to low and cover the pan with the lid.
Simmer for 10 to 12 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F. Fluff the rice with a fork, cover again, and let rest for 3 to 5 minutes before serving.
Comments
This is a solid weeknight dish that checks most boxes for a Charlotte kitchen. All ingredients—chicken breast, two kinds of mushrooms, bell pepper, raisins, curry powder, and whole-grain rice—are stocked at every major chain (Harris Teeter, Food Lion, Kroger, Walmart, ALDI), with no special stops required. The cost per serving runs roughly $2.50–$3.00 depending on chicken price and rice choice, which is reasonable for a protein-forward dinner. The honest prep and cook time is closer to 45 minutes when you account for chopping the mushrooms and pepper and bringing rice to the table alongside, not the stated 35 minutes. The recipe feeds four adequately and requires only moderate attention—mushrooms and peppers sauté, chicken browns, broth simmers—making it forgiving for a busy night. The main limitation is that it does not reheat particularly well; the rice tends to dry out and the chicken can toughen, so this is best eaten fresh the same evening.
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