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!
Servings: 4 servings
Cost: $16.17
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!
Video
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