Curried Chicken And Rice

• 1 cup chicken broth
• 1 teaspoon curry powder
• 1/2 teaspoon paprika
• 1 package (6 ounces) long grain and wild rice mix
• 3 cups sliced fresh mushrooms (8 ounces)
• 10 ounces fresh pearl onions, cooked according to package directions
• 1/2 medium green pepper, julienned
• 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
• 1 cup plain yogurt
• 1/2 cup ricotta cheese
• 1/3 cup chutney
• 1 tablespoon all-purpose flour
• 2 teaspoons curry powder
• 2 tablespoons slivered almonds

1. In an ungreased 13x9-in. baking dish, combine broth, curry powder, paprika and seasoning mix from the rice. Top with rice, mushrooms, onions and green pepper.
2. Arrange chicken pieces on top. Cover and bake at 425u0b0 for 50 minutes.
3. Meanwhile, in a blender or food processor, combine yogurt, ricotta cheese, chutney, flour and curry powder. Process until smooth; pour over chicken. Sprinkle with almonds. Increase oven temperature to 475u0b0. Bake, uncovered, for 5-10 minutes.

chicken broth, curry powder, paprika, long grain, mushrooms, pearl onions, green pepper, chicken, plain yogurt, ricotta cheese, chutney, flour, curry powder, almonds

Taken from www.tasteofhome.com/recipes/curried-chicken-and-rice/ (may not work)