Coconut Curry Chicken and Rice, made in one pot and ready in 30 minutes, is a family-friendly meal bursting with flavor, sure to rival any take-out!
author’s note
One Pot. Zero Leftovers.
I’m so excited to share this recipe with you! It’s been a huge hit at my house. My kids loved it so much, they begged their grandma to make it before I even had the chance to post it.
I tested the recipe once before a trip, and they were so obsessed they made me type it up and send it to Grandma—because they “couldn’t wait” for me to come back and make it again.
It’s incredibly flavorful and comes together fast. Everything—chicken, rice, and veggies—cooks in one pot and it’s ready in about 30 minutes. This dish is kind of a mash-up between two favorites: my Coconut Curry Chicken and One Pot Burrito Bowls. I can’t wait to hear what you think!
Ingredients
- Chicken: Use 2 small chicken breasts. Slice them in half and pound them flat so they cook quickly and evenly.
- Seasonings: Just salt, pepper, yellow curry powder, and ground coriander.
- Veggies: For a quick chop throw them in a food processor.
- Red curry paste: Brands vary in flavor and spiciness. I prefer Thai Kitchen.
- Basmati rice: Ideal for this dish, though long-grain white rice works too.
- Liquids: Use full-fat coconut milk, and Swanson is my go-to for chicken broth.
- Finishing Touches: I love adding frozen peas, if you’re not a fan, skip them.
How To Make Curry Chicken and Rice
- Chicken: Pounding the meat to an even thickness helps it cook faster and evenly.
- Sauté veggies: Stirring spices with rice boosts flavor before liquid is added.
- Add liquids: Don’t stir while it simmers—this keeps the rice light and fluffy.
- Rest rice: Resting helps finish cooking the rice and keeps it from getting mushy.
- Finish dish: Let peas sit out while cooking—they’ll warm up faster and won’t cool the dish.
What To Serve With Curry Chicken and Rice
To go with the flavors of Curry Chicken and Rice, here are some great sides:
- Naan or Roti: These traditional Indian flatbreads are perfect for scooping up the dish.
- Cucumber Raita: I share my easy take on this Daal recipe.
- Roasted Vegetables: Roasted broccoli, green beans, or a mix of seasonal vegetables are always a great side.
- Salad: A simple salad with a lemon vinaigrette or balsamic vinaigrette.
Storage
Leftover Curry Chicken and Rice?
- Cool: Let it reach room temperature, then put in airtight container and store in the fridge for 3-5 days.
- Freeze: Store in a labeled airtight container for 2-3 months; thaw overnight in the fridge.
- Reheat: Warm in the microwave or on the stove, adding a splash of water or broth to moisten.
More One-Pot Meals:
Curry Chicken and Rice Recipe
One-pot Coconut Curry Chicken and Rice is ready in 30 minutes and packed with bold flavors the whole family will love!
Equipment
- Large pan 12-inch, nonstick, with lid
Ingredients
- 3 tablespoons coconut oil divided
- 1 pound boneless, skinless chicken breast sliced in half, 2 small breasts
- Salt and pepper
- 2 teaspoons yellow curry powder divided
- 1 cup diced yellow onion 1 onion
- 1 cup diced carrot optional, 2 carrots
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 3 tablespoons red curry paste see note 1
- 2 teaspoons ground coriander
- 1-1/4 cup uncooked basmati rice
- 1 (13-ounce) can coconut milk full-fate, see note 2
- 2 cups chicken broth plus more as needed
- 1 cup frozen peas see note 3
- 1 lime optional, for lime juice
- Fresh cilantro optional, finely chopped
Instructions
- Slice chicken breasts in half widthwise to make 4 equal pieces. Pound them gently to even thickness using the bottom of a frying pan or meat mallet. Season both sides with 1/4 tsp pepper, 1/2 tsp salt, and 1 tsp curry powder.
- In a large (12-inch) nonstick pan or pot, heat 2 tbsp coconut oil over high heat. Once hot, add the chicken in a single layer and cook, 2–3 minutes per side, until cooked through. Transfer to a cutting board, cover with foil, and let rest 10 minutes before dicing.
- In the same pan, add remaining 1 tbsp oil. Add onion, carrot, garlic, and ginger, cooking until golden, about 5 minutes. Stir in the uncooked rice, curry paste, ground coriander, remaining 1 tsp curry powder, 1/2 tsp salt and 1/4 tsp pepper. Stir constantly for 2 minutes until fragrant.
- In a liquid measuring cup, pour in coconut milk. And enough chicken broth to total 2 cups of liquid. Whisk until smooth. Add this mixture to the pan along with another 2 cups chicken broth.
- Reduce heat to medium-high. Wait for the entire surface of the mixture to gently boil and become foamy on top. Then cover and reduce heat to low. Simmer without stirring, 13–16 minutes, or until liquid is mostly absorbed.
- After cooking, remove from heat and let stand, covered, for 10 minutes without disturbing.
- Fluff the rice gently, then mix in the peas and diced chicken. If desired, add lime juice and fresh herbs. Enjoy!
Recipe Notes
Note 1: Red curry paste brands differ in taste and heat level. My family, kids included, prefer Thai Kitchen. It’s typically found in the international aisle of most grocery stores.
Note 2: Use canned coconut milk, not refrigerated. Imperial Kitchen is my favorite in this recipe. Grab full-fat to get the most flavor!
Note 3: Measure and set out frozen peas at the beginning so they mostly thaw and don’t lower the dish’s temperature too much. Omit them if you prefer!
Storage: Store room-temperature dish in an airtight container in the fridge for 3–5 days. Freeze for 2–3 months; thaw overnight in the fridge.
Nutrition
Serving: 1serving | Calories: 506kcal | Carbohydrates: 33g | Protein: 31.7g | Fat: 27.8g | Cholesterol: 85.2mg | Sodium: 716.6mg | Fiber: 3.7g | Sugar: 5.5g
Nutrition information is automatically calculated, so should only be used as an approximation.
