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Easy Chicken Curry and Rice {One Skillet}

Author Chelsea

Ingredients

  • 3 and 1/2 tablespoons oil separated
  • 2 and 1/2 cups boneless skinless chicken breasts
  • 4 teaspoons mild curry powder separated
  • Salt and pepper
  • 1 cup red pepper chopped
  • 1 cup snap peas tops removed
  • 2 teaspoons minced garlic
  • 1 tablespoon fresh ginger grated
  • 1 heaping tablespoon cornstarch
  • 1 and 1/2 teaspoons white sugar
  • 3 cups chicken broth separated
  • 1 cup white rice
  • 1/3 cup Sour cream or full fat plain Greek yogurt
  • Finely chopped cilantro optional
  • Fresh naan optional

Instructions

  1. Slice the chicken into small and thin chunks. massage the chunks evenly with 2 teaspoons curry powder and salt and pepper.
  2. In a large pot add 2 tablespoons oil over medium heat. Add the chicken chunks and stir around until no longer pink on the outside, about 5 minutes. (Do not cook them all the way through.)
  3. Transfer the partially cooked chicken to a plate.
  4. In the same pot, add in the remaining 1 and 1/2 tablespoons oil. Stir in the garlic and ginger and stir until fragrant over low heat. Add in the red pepper and green snap peas.
  5. Stir until slightly tender, about 4-5 minutes and then add the remaining 2 teaspoons curry powder in.
  6. Whisk the cornstarch into 2 cups of the chicken broth until the cornstarch is dissolved and then pour the mixture on top of the vegetables. Allow the mixture to come to a boil and then reduce the heat to allow it to slightly thicken.
  7. Add the chicken back in along with the rice, sugar, and remaining 1 cup of chicken broth. Bring to a boil once more and then reduce the heat to low and cover with a lid.
  8. Allow to cook until the rice is cooked through and tender and the chicken + veggies are all cooked through.
  9. Season with salt and pepper and any additional curry powder if desired. Stir in the Greek yogurt or sour cream and serve immediately. (We've made this without Greek yogurt and like it without it too, so taste before adding if desired)
  10. Add chopped cilantro and serve with fresh naan if desired,

Recipe Notes

I used a mild Indian curry in this dish. If you are worried about the amount of curry, definitely start with less and add more as desired.