curry chicken and rice recipe

Written BySheba G Updated On
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The Best curry chicken and rice recipe

I have been making curry chicken and rice for my family for years and it is always a hit. The warm spices and tender chicken come together in a way that makes everyone ask for seconds. My kids love the mild curry flavor and I love that it is a one pot meal that fills the house with an amazing aroma. This recipe is perfect for busy weeknights because it is simple to put together and uses ingredients you probably already have in your pantry. Plus the rice cooks right in the sauce so you get all that flavor in every bite. It is a hearty and comforting dish that is also packed with protein and vegetables which makes it a balanced meal for the whole family.

Curry Chicken and Rice

4.7 from 838 votes

This one pot curry chicken and rice is a comforting and flavorful meal that comes together quickly. Tender chicken thighs are simmered in a fragrant curry sauce with vegetables and then rice is cooked right in the pot to absorb all the delicious flavors.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Curry Chicken

1 tbsp olive oil
1 lb boneless skinless chicken thighs, cut into bite sized pieces
1 medium onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp cayenne pepper (optional)
1 can (14.5 oz) diced tomatoes, undrained
1 can (13.5 oz) coconut milk
1 cup chicken broth
1 cup frozen peas and carrots
Salt and pepper to taste

For the Rice

1 cup long grain white rice
1 1/2 cups water or chicken broth
1/2 tsp salt

👨‍🍳Directions

1Heat olive oil in a large pot over medium high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
2Add the diced onion to the pot and cook for 3 minutes until softened. Stir in the garlic and ginger and cook for 1 minute more.
3Add the curry powder, cumin, turmeric, and cayenne if using. Stir constantly for 30 seconds until fragrant.
4Pour in the diced tomatoes, coconut milk, and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
5Return the browned chicken to the pot. Add the frozen peas and carrots. Season with salt and pepper. Reduce the heat to low, cover, and let simmer for 10 minutes.
6While the curry simmers, prepare the rice. In a separate saucepan, combine the rice, water or broth, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until the liquid is absorbed and the rice is tender. Fluff with a fork.
7To serve, spoon a generous portion of rice onto a plate and top with the curry chicken and vegetables. Enjoy hot.

🔧Equipment

Large pot or Dutch oven with lid
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 90mg🧂Sodium: 750mg🌾Total Carbs: 40g🥦Dietary Fiber: 5g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a milder curry, skip the cayenne pepper. You can use boneless skinless chicken breasts instead of thighs, but reduce the cooking time slightly to prevent drying out. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Curry Chicken and Rice Works

This curry chicken and rice recipe is one I turn to again and again because it is so reliable and delicious. It works perfectly for a simple family dinner or even when you have guests over because everyone loves a warm bowl of curry. I hope you give it a try and it becomes a favorite in your home too.

❓ Frequently Asked Questions About Curry Chicken and Rice

1. Can I use a different type of rice?

Yes, you can use basmati or jasmine rice for a more aromatic dish. Just adjust the cooking time and liquid ratio according to the package instructions.

2. Can I make this recipe dairy free?

This recipe is naturally dairy free as written. The coconut milk provides a creamy texture without any dairy.

3. How can I make this curry spicier?

Add more cayenne pepper or a chopped fresh chili pepper when you add the spices. You can also serve it with hot sauce on the side.

4. Can I freeze the leftovers?

Yes, this curry chicken and rice freezes well. Let it cool completely, then store it in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.

5. What vegetables can I add to this curry?

You can add bell peppers, green beans, or spinach. Just add them during the last 5 minutes of simmering so they stay tender but not mushy.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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