Curry Rice With Chicken Makes a Great Brunch Treat

“The following is a dish I first tasted at a brunch given in a friend’s home,” Mary Gilmer writes. “One of the guests brought this dish. Another friend who attended and myself figured out what was in it and our duplication of the Indian curry chicken with rice recipe is as follows”:


1 (8-ounce) package chicken flavor rice and vermicelli mix

1/2 cup sliced pimiento-stuffed green olives


1/2 cup diced green pepper

1 (4-ounce) can artichoke hearts, drained

1/2 teaspoon (or to taste) curry powder

4 chicken breast halves, cooked and diced


1/2 cup mayonnaise

Cook rice and vermicelli mix according to package directions. Add green olives, green pepper, artichoke hearts, curry powder, chicken and mayonnaise. Heat to serving temperature. Makes 4 to 6 servings.


Rancho Palos Verdes

The Times pays $10 for readers’ recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of the Times and will not be returned. Allow three weeks for payment after publication.