Go Back
–+ servings
one pot chicken curry rice recipe

Chicken Curry Rice Recipe

Kara Cook
Rice, chicken. veggies, coconut milk, and warm spices make the easiest one pot chicken curry rice dish!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish: Chicken
Cuisine Asian
Servings 6 servings
Calories 527 kcal

Equipment

Ingredients
  

Chicken:

  • 2 pounds boneless skinless chicken breast (4-6 breasts, depending on size)
  • ½ teaspoon salt
  • ¼ tsp black pepper
  • 2 Tbsp vegetable oil

Rice:

  • 1 Tbsp vegetable oil
  • 2 large carrots peeled and diced
  • 1 medium onion diced
  • ½ teaspoon salt
  • 1 ½ cups raw long grain white rice
  • 2 cloves garlic minced
  • 1 Tbsp yellow curry powder
  • 4 cups chicken broth or chicken stock
  • ¼ teaspoon salt
  • ½ cup coconut milk
  • 1 cup frozen peas

Garnish:

  • ¼ 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.

Nutrition

Serving: 1gCalories: 527kcalCarbohydrates: 47gProtein: 41gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 94mgSodium: 1169mgPotassium: 894mgFiber: 4gSugar: 4gVitamin A: 3641IUVitamin C: 13mgCalcium: 67mgIron: 3mg
Keyword chicken curry rice
Tried this recipe?Let us know how it was!