One Pot Curry Chicken and Rice
User Reviews
4.9
297 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
538 kcal
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Course
Main Course
One Pot Curry Chicken and Rice
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One pot meals are life! Make this One Pot Curry Chicken and Rice when you're craving Indian food but you don't want to do a lot of dishes. Chicken and rice seasoned with curry and coconut milk over fragrant Basmati rice hits the spot!
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Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs chopped into 2-inch pieces
- 1 bell pepper red or green, chopped
- 1 onion white or yellow, chopped
- 1 tablespoon oil
- 1 tablespoon curry powder + 2 teaspoons divided
- 1 teaspoon salt divided, more to taste
- 1 cup white rice I used basmati rice
- 2 cups chicken broth
- 1 cup water
- ½ teaspoon sugar
- 1 cup coconut milk
- fresh cilantro or basil for garnish optional
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Instructions
- In a large, 2-inch deep skillet with a lid, heat oil. Add chicken, onions, and bell peppers, and saute 1 minute.
- Sprinkle with 1 tablespoon curry powder and 1/2 teaspoon salt and saute about 1 minute longer til golden brown on the outside. (Chicken will not be cooked through yet) Transfer to a dish and cover to keep warm.
- In the same pan, combine rice, broth, water, salt, sugar, and remaining 2 teaspoons curry powder. Stir well.
- Bring to a boil then reduce to high simmer. Cover and cook for 15 minutes.
- Uncover, return chicken to the pan (do not stir it in, just arrange it in a single layer on top of the rice so it isn't all heaped in the center of the pan). Cover and cook 10 minutes longer.
- Uncover, stir in coconut milk and salt to taste. Garnish with fresh herbs if desired and serve.
Notes
- Customizations:
- Add a can of drained, rinsed chickpeas at the end with the coconut milk, or roast them and sprinkle them on top when you’re ready to serve.
- Skip the chicken all together and just go with the chickpeas, tofu, or both for a vegetarian dish.
- Swap the rice for another grain like quinoa.
- Add cut, cooked potatoes to the mix when you add back in the chicken. Cut chicken to 1 pound and add a pound of potatoes to make sure not to overwhelm the other ingredients.
Nutrition Information
Show Details
Calories
538kcal
(27%)
Carbohydrates
45g
(15%)
Protein
42g
(84%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
1224mg
(51%)
Potassium
1027mg
(29%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1000IU
(20%)
Vitamin C
51mg
(57%)
Calcium
56mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 45g | 15% |
| Protein | 42g | 84% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1224mg | 51% |
| Potassium | 1027mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1000IU | 20% |
| Vitamin C | 51mg | 57% |
| Calcium | 56mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
297 reviews
Excellent
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