One-Pan Coconut Curry Chicken and Rice
User Reviews
4.6
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
6 servings
-
Calories
275 kcal
-
Course
Main Course
-
Cuisine
Thai
One-Pan Coconut Curry Chicken and Rice
Description
This recipe prepares a one-pan meal combining chicken breast pieces sautéed with white onion and red chili pepper, then infused with curry powder and coriander. After toasting the spices briefly, uncooked long grain white rice is added along with chicken broth and coconut milk, creating a fragrant cooking liquid. The dish simmers covered until the rice absorbs all liquid and becomes tender.
The final texture is creamy from coconut milk with tender chicken and soft rice flavored by curry and warm spices. Fresh minced ginger added near the end gives a subtle bright note, balanced by basil leaves stirred in just before serving for herbal freshness.
Served hot directly from the skillet, this dish combines protein, starch, and aromatic curry flavors conveniently in one vessel. Optional substitutions like red pepper flakes or jalapeño offer mild heat variation while using better-than-bouillon for broth adds a depth of flavor.
Ingredients
- 2 tablespoons olive oil
- 1/2 /2 cup onion white, diced finely
- 1 red chile pepper can sub 1/2 teaspoon red pepper flakes for this or a jalapeno, diced
- 1 lb chicken breast boneless, skinless, diced into 1-inch pieces
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 2 teaspoons curry powder
- 1 teaspoon Coriander
- 1 cup long grain white rice uncooked
- 1 cup chicken broth (I like to use Better than Buillion paste with water)
- 1 (14.5 ounce) coconut milk I like Thai kitchen, can
- 1 teaspoon salt
- 1 teaspoon ginger minced
- 2 tablespoons basil leaves or 2 teaspoons dried basil, chopped
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
