rice and curry chicken recipe

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

I’ve been making this rice and curry chicken recipe for years, and it’s always a hit with my family. It’s a staple in many Indian and Southeast Asian cuisines, where it’s known as ‘chicken biryani’ or ‘ayam goreng.’

I love how flavorful and aromatic this dish is, with the perfect balance of spices and herbs. The key to this recipe is using long-grain rice, which helps to absorb all the delicious flavors of the curry sauce.

I’ve experimented with different types of rice, but this variety is the best for this dish. The process of cooking the rice and chicken together in one pot makes it easy to prepare, even on busy weeknights.

My kids adore this recipe, and it’s a great way to get them to eat more vegetables. In fact, I often serve it with some sautéed veggies on the side to add extra nutrients.

This recipe is perfect for any occasion, whether it’s a family dinner or a special event. It’s also great for meal prep, as you can cook the chicken and rice ahead of time and refrigerate or freeze it for later use.

The health benefits of this dish are numerous – the brown rice provides fiber, while the chicken offers lean protein. The spices in the curry sauce have anti-inflammatory properties, making this dish a great choice for those looking to reduce their risk of chronic diseases.

Rice and Curry Chicken

Rice and Curry Chicken

4.5 from 1146 votes

A comforting dish featuring tender chicken in a fragrant curry sauce, served over fluffy rice. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Curry Chicken

500g chicken breast, cut into bite-sized pieces
1 large onion, finely chopped
2 cloves garlic, minced
1 tbsp grated ginger
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 can (400ml) coconut milk
1 cup chicken stock
1 tbsp vegetable oil
Salt and pepper to taste

For the Rice

2 cups basmati rice
4 cups water
1 tsp salt

👨‍🍳Directions

1Heat vegetable oil in a large skillet over medium heat.
2Add onion, garlic, and ginger.
3Sauté until onions are translucent and fragrant, about 3-5 minutes.
4Add curry powder, cumin, coriander, and turmeric to the skillet.
5Stir to combine with the onion mixture.
6Cook for 1 minute until spices are fragrant.
7Add chicken pieces to the skillet.
8Cook until chicken is no longer pink on the outside, about 5-7 minutes.
9Pour in coconut milk and chicken stock.
10Stir well to combine.
11Bring the mixture to a simmer.
12Reduce heat to low, cover the skillet, and let it cook for 20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
13While the chicken is cooking, rinse the rice under cold water until the water runs clear.
Drain well.
14In a medium saucepan, combine rice, water, and salt.
15Bring to a boil over high heat.
16Once boiling, reduce heat to low, cover the saucepan, and let the rice simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
17Remove from heat and let it rest, covered, for an additional 10 minutes.
18Taste the curry chicken and adjust seasoning with salt and pepper if needed.
19Serve the curry chicken over the cooked rice.

🔧Equipment

Large skillet with lid
Medium saucepan with lid
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a spicier curry, add 1-2 chopped green chilies when sautéing the onions.

Watch Video Of How Rice and Curry Chicken Works

This rice and curry chicken recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight dinner. The leftovers are just as delicious reheated as they are fresh out of the pot.

One tip for reheating is to add some extra water if needed – you don’t want it to dry out during reheating. Another idea is to serve it over steamed vegetables or cauliflower rice for an added nutrient boost.

❓ Frequently Asked Questions About Rice and Curry Chicken

What type of rice should I use for this recipe?

For this recipe, you’ll want to use long-grain white or brown rice. This type of rice is specifically designed to hold its shape well after cooking, which makes it perfect for absorbing all the delicious flavors of the curry sauce.

Can I make this recipe in a slow cooker?

Yes, you can definitely make this recipe in a slow cooker! Simply brown the chicken in a pan before adding it to the slow cooker with the rest of the ingredients. This will give you tender, fall-apart chicken that’s infused with all the flavors of the curry sauce.

How do I store leftover chicken biryani?

If you have any leftover chicken biryani, you can store it in an airtight container in the refrigerator for up to three days. You can also freeze it for up to two months – just thaw it when you’re ready to reheat.

Can I make this recipe vegetarian by substituting chicken with tofu or tempeh?

While you can definitely make this recipe vegetarian by substituting chicken with tofu or tempeh, keep in mind that these protein sources will change the flavor and texture of the dish slightly.

How do I reheat leftover chicken biryani?

To reheat leftover chicken biryani, simply place it in a pan over low heat and add a bit of water if needed – you don’t want it to dry out during reheating.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting traditional curry powder with a gluten-free alternative.

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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