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!
This dish has everything: tender chicken, rice infused with coconut flavor, plenty of veggies, and a finishing touch of fresh herbs.
Curry Chicken and Rice In One Pot!
I am super excited to share this recipe with you all! This dish has been a massive hit at my home. My kids loved it so much that they convinced their grandma to cook it before I even published the recipe.
I tested it once before going on a trip, and they were so hooked that they insisted I type it up and send it to their grandma so she could make it. They just “couldn’t wait” for me to return and make it again.
It’s incredibly tasty and super easy. Chicken, rice, and veggies all get cooked in one pot and it’s ready in about 30 minutes. This recipe is inspired by a combination of this blog favorite Coconut Curry Chicken and a personal favorite One Pot Burrito Bowls. I can’t wait to hear what you think of it!
Ingredients
Here’s what you’ll need for this Chicken Curry and Rice dish. I’ll mention some of my favorite brands, but they are not affiliated with or sponsors of this blog.
- Chicken: For quick cooking, use 2 small chicken breasts, sliced in half. Pound them to even thickness with a meat mallet or frying pan for even and fast cooking.
- Seasonings: Keep it simple with salt, pepper, yellow curry powder, and ground coriander. Yellow curry powder varies in flavor, so choose one you like or test for spiciness first. Use the leftovers in my favorite one pan Curry Rice.
- Aromatics: Yellow onions are great for their sweet and mild flavor. Carrots add color and a hint of sweetness. Garlic and ginger pack a flavor punch; jarred or paste forms are time-savers.
- Red curry paste: Brands vary in flavor and spiciness. I prefer Thai Kitchen, which is commonly available in grocery stores.
- Basmati rice: Ideal for this dish, though long-grain white rice works too if that’s what you have.
- Liquids: Use full-fat coconut milk, like Imperial Kitchen, for richness and creaminess. This dish also calls for chicken broth and Swanson is my go-to brand.
- Finishing Touches: Add frozen peas for freshness and color. If you’re not a fan, it’s okay to skip them. Fresh lime juice and cilantro give a refreshing final touch.
How To Make Curry Chicken and Rice
- Step 1: Prepare Chicken. Slice and pound chicken breasts to even thickness for uniform cooking. Season chicken with salt, pepper, and curry powder.
- Step 2: Cook Chicken: Add spaced out in a single layer to pan. Cook for 2-3 minutes per side, or until cooked through, then remove to a plate. Let rest then dice into small bite-sized pieces.
- Step 3: Add Aromatics: In the same pot, sauté onions, carrots, ginger, and garlic.
- Step 4: Sauté: Stir occasionally until golden and softened.
- Step 5: Add Spices & Rice: Stir in curry paste, rice, and remaining seasonings. (Use leftover curry paste in this Quick Chicken Curry!)
- Step 6: Toast: Cook, stirring often, to bring out the flavors.
- Step 7: Combine Liquids: Pour in coconut milk and chicken broth.
- Step 8: Simmer: Bring to a boil before reducing to a simmer. Cover and cook until rice is tender and liquid is absorbed.
- Step 9: Rest: Remove from heat and let rest (still covered). Resting is important to avoid mushy rice!
- Step 10: Finish & Serve: Return the chicken to the pot along with frozen peas. Finish with a squeeze of lime juice and a sprinkle of fresh cilantro for a burst of flavor. Enjoy!
Curry Chicken and Rice FAQs
Can I add more vegetables to Curry Chicken and Rice?
- Absolutely! You can include a diced red or yellow pepper with the carrots and onions at the start, or add frozen corn along with the peas at the end.
What garnish works well with Indian Chicken Curry?
- Cilantro is my top pick, but green onions, parsley, mint, or basil also enhance the flavor nicely.
What red curry paste should I use?
- This review covers several curry paste brands. I prefer using Thai Kitchen in this dish, especially for kids, because it’s not too spicy and easy to find in regular grocery stores.
Should I use chicken thighs or breast in Curry Chicken and Rice?
- Chicken breast is quick and easy, making it a good choice. However, if you prefer, you can use chicken thighs. Just dice them into small pieces, cook them first, then set aside while you continue with the recipe.
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 curry and rice. Toast them first for extra flavor!
- Cucumber Raita: A fresh and cooling yogurt-based side helps to balance the heat of the curry. I share my easy take on this Daal recipe (see “Note 4” in the recipe card).
- 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 adds a fresh and crunchy element.
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 Easy One-Pot Meals:
- Taco Spaghetti with ground beef and enchilada sauce
- Penne Pasta with Sausage and fresh basil
- Meatballs and Rice with Parmesan cheese
- Chicken Orzo with veggies
- Baked Ravioli with Italian sausage and cheese
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
- Aluminum foil
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 full-fat coconut milk 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.
