4.9 from 168 votes
One Pot Curry Chicken and Rice
One pot curry chicken and rice cooks tender chicken pieces with onions and bell peppers in a spiced curry broth alongside basmati rice, coconut milk, and seasonings. The layering of spices, liquid, and soaking rice yields a fragrant, flavorful dish where the chicken finishes cooking atop the simmering rice, absorbing both curry notes and creaminess from the coconut milk. Garnished with fresh cilantro or basil, this dish is comforting and filling with balanced textures.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
538 kcal
Course:
Main Course
Cuisine:
Indian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 538
% 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.