Looking for new Thai recipes to try? This easy curry chicken rice is a great place to start. It’s a flavorful one-pot meal made with tender chicken, plenty of veggies, rice, creamy coconut milk, and a perfect blend of spices!
If you’re looking for a creamy chicken curry sauce that you can serve over rice, try my easy chicken curry recipe. My whole family loves both versions, and I bet yours will too!
The first time I tried this recipe, I used a recipe from America’s test kitchen that called for breading the chicken breast. Not only did it add an extra step, the breading got soggy in the rice.
So the next time I made it, I simply browned the chicken. Even though that was the only thing I changed, we liked it much better!
It’s always a win when delicious recipes can be made even easier, isn’t it? Hooray!
How to make one pot chicken curry rice:
- PREP – Heat the oil in the skillet over medium high heat. Pound the chicken breast to about 1/2 inch thick and sprinkle both sides with salt and pepper.
- CHICKEN – Cook the chicken until golden brown on both sides, about 3-4 minutes. Remove from the skillet.
- VEGGIES – Add another tablespoon of oil to the skillet, then add the carrot, onion, and salt. Saute for about 5 minutes over medium heat.
- RICE – Stir in the dry rice, garlic, and mild curry powder. Cook and stir one minute, or until fragrant. Add the broth, 1/4 teaspoon salt, and coconut milk. Cook for 12-15 minutes over low or medium low heat, stirring occasionally to the rice doesn’t stick to the bottom of the pot.
- COMBINE – When the rice is tender, stir in the frozen peas, then place the cooked chicken on top. Cover and cook for 5-10 minutes until chicken is heated through to 165 degrees.
- SERVE – I usually garnish the dish with cilantro and almonds, but it is also tasty with fresh basil or green onions. For a bright, citrusy flavor, you can squeeze a little bit of lime juice over each serving.
PRO TIPS:
- For easier cleanup, pound the chicken breasts in a ziplock bag or between sheets of plastic wrap.
- Chicken will cook faster and more evenly if you let it sit at room temperature for 20-30 minutes before you cook it.
- If the mixture starts to dry out when you are cooking the rice, you can stir in more broth, water, or even coconut milk.
Chicken Curry Rice Recipe Variations:
- You can adjust the spice level by adding cayenne pepper, red chile peppers, or red pepper flakes.
- This quick chicken curry can also be made using chicken thighs or chicken tenderloins. Just keep in mind that you will need to adjust the cooking time.
- You can add any veggies that your family enjoys. In place of the carrots, you can use sweet potato or red pepper. Baby spinach or broccoli are also tasty additions.
- If you want to use brown rice, you will need up to 5 cups of broth, and the dish will need to simmer for around 30 minutes.
MORE ONE POT MEALS:
- Stuffed Green Pepper Skillet
- BBQ Chicken Pasta
- Creamy Chicken Gnocchi
- Cheesy Taco Pasta
- One Pot Mexican Rice Casserole
- Ground Beef Taco Cabbage Skillet
- Chicken Fajita Rice
Chicken Curry Rice Recipe
Rice, chicken. veggies, coconut milk, and warm spices make the easiest one pot chicken curry rice dish!
Ingredients
Chicken:
- 2 pounds boneless, skinless chicken breast (4-6 breasts, depending on size)
- 1/2 teaspoon salt
- 1/4 tsp black pepper
- 2 Tbsp vegetable oil
Rice:
- 1 Tbsp vegetable oil
- 2 large carrots, peeled and diced
- 1 medium onion, diced
- 1/2 teaspoon salt
- 1 1/2 cups raw long grain white rice
- 2 cloves garlic, minced
- 1 Tbsp yellow curry powder
- 4 cups chicken broth (or chicken stock)
- 1/4 teaspoon salt
- 1/2 cup coconut milk
- 1 cup frozen peas
Garnish:
- 1/4 cup chopped fresh cilantro
- 2 Tbsp sliced almonds
Instructions
- Heat oil in a large skillet over medium-high heat.
- Pound chicken to about 1/2 inch thick. Sprinkle with salt and pepper.
- Cook chicken for 3-4 minutes per side, or until browned, and internal temperature is 160 degrees. (Dice the veggies while the chicken cooks.) Remove chicken to a plate and cover with foil to keep warm.
- Turn the skillet to medium heat. Add another 1 tablespoon of oil to the skillet, then add the carrot, onion, and 1/2 tsp salt. Saute for 5 minutes.
- Stir in the dry rice, garlic, and curry. Cook and stir for about a minute.
- Add the chicken broth, the last 1/4 tsp salt, and the coconut milk. Turn heat to medium low, cook for 12-15 minutes, stirring occasionally, until most of the liquid is absorbed.
- Stir in the frozen peas, then add the cooked chicken to the pot. Cover and cook for another 5 minutes, or until the internal temperature of the chicken is 165°.
- Garnish with chopped cilantro and sliced almonds.
Notes
-If you use low sodium chicken broth, you may need to add more salt.
-You can brown the chicken in olive oil, but only at medium heat, so it will take a bit longer to cook.
-Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 480Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 132mgSodium: 1245mgCarbohydrates: 25gFiber: 3gSugar: 3gProtein: 53g
This one pot curry chicken is a great way to introduce your kids to Thai curry, because it has a very mild flavor!
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