One Pot Curry Chicken and Rice
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 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
Description
This one pot curry chicken and rice recipe begins by sautéing chopped chicken breasts or thighs with onions and bell peppers in neutral oil, seasoned with curry powder and salt until the chicken has browned but isn’t fully cooked. The rice is then added to the pan along with chicken broth, water, sugar, and remaining curry powder to create a fragrant cooking liquid.
The mixture is brought to a boil then simmered covered, allowing the rice to absorb the spices and liquids. After 15 minutes, the browned chicken pieces are gently arranged on top of the rice without stirring, covered again, and cooked further to ensure the chicken finishes cooking while the rice steams evenly beneath. Finally, coconut milk is stirred in along with additional salt as needed, enriching the dish with a creamy texture and mellow sweetness.
The finished dish is typically garnished with fresh cilantro or basil leaves, adding herbal brightness that complements the curry’s warm spices. It can serve as a complete meal on its own or be varied by adding chickpeas, tofu, or substituting grains while maintaining the curry flavor profile.
Customization tips include using chickpeas for a vegetarian option, swapping rice with quinoa, or adding cooked potatoes to enhance heartiness. These variations keep the dish flexible for different dietary preferences or ingredient availability.
Ingredients
- 1 ½ pounds chicken breast chopped into 2-inch pieces, boneless skinless; or chicken thighs
- 1 bell pepper red or green, chopped
- 1 onion white or yellow, chopped
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon curry powder divided, + 2 teaspoons
- 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
- cilantro optional, or basil, for garnish
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
- Add rinsed chickpeas with the coconut milk for extra protein and texture or to substitute chicken for a vegetarian version.
- Substitute rice with quinoa or other grains to alter texture or nutrition.
- Include cooked potatoes alongside the chicken when returning it to the pot for added bulk.
- Adjust chicken quantity down and increase potatoes accordingly to balance flavors and textures.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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