One-Pan Coconut Curry Chicken and Rice

Name: One-Pan Coconut Curry Chicken and Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 2 tablespoons olive oil; 1/2 1/2 cup white onion, diced finely; 1 1 red chile pepper, diced; 1 1 lb boneless skinless chicken breast, diced into 1-inch pieces; 4 4 cloves garlic, minced; 1 1 tablespoon olive oil; 2 2 teaspoons curry powder; 1 1 teaspoon Coriander; 1 1 cup uncooked long grain white rice; 1 1 cup chicken broth; 1 1 (14.5 ounce) Can coconut milk; 1 1 teaspoon salt; 1 1 teaspoon minced ginger; 2 2 tablespoons Chopped basil leaves

User Reviews

4.6

132 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
6 servings
Calories
275 kcal
Course
Main Course
Cuisine
Thai

One-Pan Coconut Curry Chicken and Rice

Farrah Morgan

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This One-Pan Coconut Curry Chicken and Rice is an easy one pot dinner with coconut milk and basil and little spice.

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Ingredients

Servings

2 2 tablespoons olive oil
1/2 1/2 cup white onion, diced finely
1 1 red chile pepper, diced (can sub 1/2 teaspoon red pepper flakes for this or a jalapeno)
1 1 lb boneless skinless chicken breast, diced into 1-inch pieces
4 4 cloves garlic, minced
1 1 tablespoon olive oil
2 2 teaspoons curry powder
1 1 teaspoon Coriander
1 1 cup uncooked long grain white rice
1 1 cup chicken broth (I like to use Better than Buillion paste with water)
1 1 (14.5 ounce) Can coconut milk (I like Thai kitchen)
1 1 teaspoon salt
1 1 teaspoon minced ginger
2 2 tablespoons Chopped basil leaves (or 2 teaspoons dried basil)

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Instructions

In a large skillet, heat oil over medium high heat. Add the onion and peppers and sautee for a couple of minutes. Add the chicken and sautee for 5-6 minutes or until no longer pink. Add more oil if needed while cooking.
Add the garlic and sautee for the last minute of cooking. Push mixture to the side of the pan.
Add the remaining tablespoon of olive oil, Add the curry powder, coriander, and rice. Sautee for 30 seconds. This helps the spices bloom. Quickly add the chicken broth, coconut milk, and salt.
Simmer covered over low heat for 15-20 minutes or until rice is tender. Stir in the ginger for the last couple minutes.
When rice is tender, stir in basil and serve.

Nutrition Information

Show Details

Serving 1/6 of the recipe Calories 275kcal (14%) Carbohydrates 27g (9%) Protein 19g (38%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 49mg (16%) Sodium 624mg (26%) Potassium 365mg (10%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 30IU (1%) Vitamin C 3mg (3%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 275 kcal

% Daily Value*

Serving	1/6 of the recipe
Calories	275kcal	14%
Carbohydrates	27g	9%
Protein	19g	38%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	0.01g	1%
Cholesterol	49mg	16%
Sodium	624mg	26%
Potassium	365mg	8%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	30IU	1%
Vitamin C	3mg	3%
Calcium	27mg	3%
Iron	1mg	6%