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Curried BBQ Chicken Bowl Recipe

Here is a curried chicken bowl recipe that you may enjoy.  Fairly easy to make and everyone loves it.  Makes 4 servings.



  • [50 mL] of your favorite barbecue sauce. 
  • [50 mL] plain Balkan-style yogurt
  • [10 mL] hot red curry paste, Indian style
  • [5 mL] gingerroot, grated
  • [450 g] boneless skinless chicken breasts


  • [250 mL] basmati rice
  • [50 mL] Ranch Dressing 
  • [2 mL] hot red curry paste, Indian style
  • [50 mL] Toasted sliced almonds
  • [50 mL] raisins, soaked in warm water, drained
  • [50 mL]red pepper, small diced
  • [50 mL] scallions, small diced
  • [125 mL] English cucumbers, small diced
  • [50 mL] fresh cilantro leaves, coarsely chopped


  1. Whisk first 4 ingredients in bowl. Place chicken in full-size shallow hotel pan. Pour sauce mixture over chicken, turning to coat both sides in a resealable plastic bag. Cover. Refrigerate at least 2 hours or up to 12 hours.
  2. Remove chicken from marinade; discard marinade. Grill chicken on medium-high heat 3 to 4 min. on each side or until done (170°F [77°C]). Let rest, covered, 5 min. before slicing on the diagonal.
  3. Add rice to large saucepot with enough water to cover. Soak rice 30 min. Drain rice, rinse and return to saucepot. Add 2 cups water for trial recipe. Bring to boil on high heat; cover. Simmer on low heat 10 min. or until liquid is absorbed. Let stand, covered, 5 min. before serving.
  4. Mix dressing and curry paste until well blended. Refrigerate until ready to serve.
  5. For each serving: Combine 1 cup (250 mL) hot cooked rice and 1 Tbsp. each nuts, raisins, peppers and scallions. Spoon into serving bowl.
  6. Fan 100 g chicken slices on top of rice. Garnish with 2 Tbsp. 30 ml cucumbers, 15 ml dressing mixture and 15 mL cilantro.

For a milder flavour, substitute tandoori paste or mild curry paste for the hot red curry.

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