Curry Chicken and Rice The Ultimate One Pot Meal

Experience the ultimate weeknight convenience with our **One-Pot Coconut Curry Chicken and Rice**! This incredibly flavorful, family-friendly meal comes together in just 30 minutes, offering a delicious alternative to your favorite takeout. Bursting with aromatic spices and creamy coconut goodness, it’s a dish designed for busy evenings and guaranteed to become a household staple. Get ready to impress your family with a meal that’s both quick to prepare and absolutely unforgettable.

Author’s Note

One Pot. Zero Leftovers. Endless Flavor.

I’m absolutely thrilled to share this incredible recipe with you! It has quickly become a massive hit in my home, so much so that my kids were begging their grandma to make it even before I had the chance to publish it. Seriously, I tested this recipe once before a trip, and they were so completely obsessed that they insisted I type it up and send it to Grandma immediately. They simply “couldn’t wait” for me to return and make it again!

This dish is a testament to how fast and flavorful a meal can be. Everything – from the tender chicken and perfectly cooked rice to the vibrant vegetables – simmers beautifully in a single pot, ready to enjoy in roughly 30 minutes. It’s a fantastic fusion of two of my absolute favorite creations: the rich, aromatic Coconut Curry Chicken and the convenient One Pot Burrito Bowls. The combination of creamy coconut milk, savory curry, and a hint of spice creates a profile that’s both comforting and exciting. I truly can’t wait to hear your thoughts once you give it a try!

Essential Ingredients for Your One-Pot Curry

Crafting the perfect One-Pot Coconut Curry Chicken and Rice starts with selecting high-quality ingredients. Each component plays a crucial role in building the layered flavors and achieving the ideal texture:

• Chicken: For this recipe, we recommend using 2 small boneless, skinless chicken breasts. To ensure quick and even cooking, slice each breast in half horizontally to create thinner cutlets, then gently pound them flat. This simple step guarantees uniform tenderness and faster cooking times.
• Seasonings: A blend of simple yet powerful spices brings this curry to life. You’ll need just salt, freshly ground black pepper, vibrant yellow curry powder, and earthy ground coriander. These spices lay the foundation for the deep, aromatic curry flavor.
• Veggies: A medley of diced yellow onion and carrots forms the aromatic base of our curry. For a truly quick chop, don’t hesitate to throw them into a food processor. Adding these vegetables not only contributes essential nutrients but also a lovely sweetness and texture to the dish.
• Red Curry Paste: This is where the characteristic curry heat and depth come from. Brands of red curry paste can vary significantly in flavor and spiciness. After extensive testing, I highly recommend using Thai Kitchen brand for its balanced flavor that’s family-friendly yet authentic. You can typically find it in the international aisle of most grocery stores.
• Basmati Rice: The ideal choice for this dish due to its fragrant aroma and distinct, fluffy texture that prevents it from becoming clumpy. However, if Basmati is not available, a good quality long-grain white rice can also work as a suitable alternative. Just ensure you rinse it well before cooking.
• Liquids: The creamy richness of this curry comes from full-fat coconut milk. Opt for canned, full-fat coconut milk (not the refrigerated kind) for the best flavor and consistency. For the chicken broth, Swanson is my personal go-to brand for its consistent quality, providing a savory depth to the rice.
• Finishing Touches: Frozen peas add a pop of color and a touch of sweetness, complementing the savory curry. If you’re not a fan, feel free to skip them entirely. Fresh cilantro and a squeeze of lime juice at the end brighten the entire dish, adding a fresh, zesty finish.

Mastering Your One-Pot Curry Chicken and Rice: Step-by-Step

Creating this flavorful One-Pot Coconut Curry Chicken and Rice is surprisingly simple, especially with these key steps and tips:

1. Prepare the Chicken: Begin by slicing your chicken breasts in half horizontally, then gently pounding them to an even thickness. This crucial step ensures that the chicken cooks quickly and uniformly, staying tender and juicy. Season generously before searing to lock in flavor.
2. Sauté Aromatics and Rice: After cooking the chicken, use the same pot to sauté your diced onions, carrots, minced garlic, and ginger. This builds a foundational layer of flavor. Next, add the uncooked rice and spices (curry paste, ground coriander, remaining yellow curry powder, salt, and pepper). Stir constantly for about two minutes. This process, known as toasting the rice and spices, intensifies their aromatic qualities, resulting in a much richer and more complex final dish.
3. Add Liquids and Simmer Gently: Pour in the mixture of full-fat coconut milk and chicken broth. It’s essential to whisk the coconut milk well with a portion of the broth beforehand to ensure a smooth, creamy base. Once the liquids are added and the mixture reaches a gentle boil, cover the pot tightly and reduce the heat to low. The golden rule here is to resist the urge to stir while it simmers – this prevents the rice grains from breaking down and becoming mushy, ensuring they remain light and fluffy.
4. Rest the Rice for Perfection: Once the simmering time is complete and most of the liquid has been absorbed, remove the pot from the heat but keep it covered. Allow the dish to rest undisturbed for about 10 minutes. This resting period is vital; it allows the residual steam to gently finish cooking the rice, ensuring every grain is perfectly tender without being overcooked or sticky. It also gives the flavors a chance to meld beautifully.
5. Finish and Serve: After resting, gently fluff the rice with a fork. This separates the grains and incorporates any remaining moisture. Now, stir in your diced cooked chicken and the frozen peas. For best results with the peas, let them sit out on the counter while the rice cooks; they’ll warm up faster and won’t significantly cool down your freshly cooked curry. Finish with a squeeze of fresh lime juice and a generous sprinkling of chopped fresh cilantro for a burst of freshness and vibrant flavor.

Perfect Pairings: What To Serve With Curry Chicken and Rice

Our One-Pot Coconut Curry Chicken and Rice is a complete meal on its own, but pairing it with the right side dishes can elevate the dining experience even further. Here are some excellent accompaniments that complement the rich, aromatic flavors of the curry:

• Naan or Roti: These traditional Indian flatbreads are absolutely perfect for scooping up every last bit of the creamy, flavorful curry sauce. Their soft, chewy texture provides a wonderful contrast to the tender chicken and fluffy rice. Warm them gently before serving for the best experience.
• Cucumber Raita: A cooling and refreshing side, cucumber raita provides a welcome balance to the rich and spicy notes of the curry. My easy take on this yogurt-based dip, often found with my Daal recipe, incorporates grated cucumber, mint, and a touch of cumin, offering a tangy counterpoint that cleanses the palate.
• Roasted Vegetables: For added nutrition and texture, a simple side of roasted vegetables is always a great choice. Roasted broccoli, green beans, or a colorful mix of seasonal vegetables like bell peppers, zucchini, or cauliflower will add freshness and a slight char that complements the curry beautifully.
• Fresh Green Salad: A light and crisp green salad, dressed with a vibrant lemon vinaigrette or a classic balsamic vinaigrette, offers a refreshing contrast. The acidity and freshness of the salad can cut through the richness of the curry, making each bite even more enjoyable.

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One-Pot Coconut Curry Chicken and Rice

By
Chelsea Lords

This One-Pot Coconut Curry Chicken and Rice recipe delivers an incredibly flavorful and satisfying meal in just 30 minutes. It’s perfectly spiced, creamy, and packed with chicken and vegetables, making it an ideal choice for a quick, family-friendly dinner that rivals any restaurant takeout.

Prep Time:

17 minutes

Cook Time:

13 minutes

Total Time:

30 minutes

Servings:

4 servings

Video

Equipment

• Large pan (12-inch, nonstick, with lid is highly recommended for best results)
• Aluminum foil
• Meat mallet or heavy frying pan (for pounding chicken)
• Liquid measuring cup and whisk

Ingredients

• 3 tablespoons coconut oil divided
• 1 pound boneless, skinless chicken breast (sliced in half horizontally to make 4 thinner pieces, ideal for quick cooking)
• Salt and pepper (to taste, for seasoning chicken and curry)
• 2 teaspoons yellow curry powder divided
• 1 cup diced yellow onion (approximately 1 medium onion)
• 1 cup diced carrot (optional, approximately 2 carrots for added sweetness and nutrition)
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 3 tablespoons red curry paste (see Note 1 for brand recommendations)
• 2 teaspoons ground coriander
• 1-1/4 cup uncooked Basmati rice (rinsed thoroughly until water runs clear)
• 1 (13-ounce) can full-fat coconut milk (see Note 2 for best results)
• 2 cups chicken broth (plus more as needed for desired consistency)
• 1 cup frozen peas (see Note 3, can be omitted if preferred)
• 1 lime (optional, for fresh lime juice to brighten flavors)
• Fresh cilantro (optional, finely chopped for garnish)

Instructions 

• Prepare and Sear Chicken: Slice each of the two chicken breasts in half widthwise to create four thinner, more manageable pieces. Using a meat mallet or the bottom of a heavy frying pan, gently pound each piece to an even thickness of about 1/2 inch. This ensures quick and uniform cooking. Season both sides generously with 1/4 teaspoon black pepper, 1/2 teaspoon salt, and 1 teaspoon of yellow curry powder. In a large (12-inch) nonstick pan or pot with a lid, heat 2 tablespoons of coconut oil over high heat until shimmering. Add the seasoned chicken in a single layer and sear for 2-3 minutes per side, until fully cooked through and golden brown. Transfer the cooked chicken to a cutting board, cover loosely with aluminum foil, and let it rest for 10 minutes before dicing into bite-sized pieces. This resting period helps keep the chicken juicy.
• Sauté Aromatics and Toast Rice: In the same pan (no need to clean it, the browned bits add flavor!), add the remaining 1 tablespoon of coconut oil. Add the diced yellow onion, diced carrots (if using), minced garlic, and minced ginger. Cook over medium heat, stirring occasionally, until the vegetables are softened and lightly golden, about 5 minutes. Next, add the rinsed, uncooked Basmati rice, red curry paste, ground coriander, the remaining 1 teaspoon of yellow curry powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir constantly for 2 minutes to toast the rice and spices. This step enhances the nutty flavor of the rice and blooms the spices, creating a more fragrant and flavorful curry base.
• Add Liquids and Bring to a Boil: In a liquid measuring cup, combine the full-fat coconut milk. Add enough chicken broth to reach a total of 2 cups of liquid. Whisk this mixture until it’s smooth and well combined. Pour this creamy liquid into the pan with the rice and vegetables, along with another 2 cups of plain chicken broth. The total liquid should be 4 cups.
• Simmer to Cook the Rice: Increase the heat to medium-high. Bring the mixture to a gentle, foamy boil across the entire surface. Once boiling, immediately cover the pan tightly with its lid and reduce the heat to low. Allow the mixture to simmer undisturbed for 13-16 minutes, or until most of the liquid has been absorbed by the rice. It’s crucial not to lift the lid or stir during this stage, as it disrupts the steam cooking process and can lead to unevenly cooked or mushy rice.
• Rest for Perfect Texture: After the simmering time is complete, remove the pan from the heat, but keep the lid on. Let the dish stand, covered, for an additional 10 minutes without disturbing it. This resting period allows the rice to absorb any remaining liquid and steam, finishing the cooking process perfectly and ensuring each grain is fluffy and separate, not sticky or mushy.
• Finish and Serve: Gently fluff the cooked rice with a fork to aerate the grains. Stir in the diced cooked chicken and the frozen peas. If you set the peas out earlier (see Note 3), they will warm through quickly. If desired, squeeze fresh lime juice over the curry for a bright, zesty counterpoint, and garnish with finely chopped fresh cilantro. Serve immediately and enjoy your incredibly flavorful and easy one-pot meal!

Recipe Notes

Note 1: Choosing Your Red Curry Paste: The flavor and heat level of red curry paste can vary significantly between brands. For a balanced, family-friendly flavor that’s not overly spicy but still authentic, my family (kids included!) consistently prefers Thai Kitchen brand. It’s widely available and usually found in the international or Asian food aisle of most grocery stores. If you prefer a spicier kick, feel free to use a brand known for higher heat or add a pinch of red pepper flakes with the other spices.

Note 2: The Importance of Full-Fat Coconut Milk: For the richest flavor and creamiest texture in this curry, it’s essential to use full-fat canned coconut milk, not the light version or the refrigerated beverage kind. Imperial Kitchen is a favorite in this recipe for its excellent quality. The fat content contributes significantly to the dish’s body and mouthfeel, making it truly decadent. Always shake the can well before opening, or if separated, stir the thick cream back into the liquid.

Note 3: Incorporating Frozen Peas: To prevent frozen peas from significantly cooling down your delicious, hot curry, measure them out and set them on the counter at the beginning of your cooking process. This allows them to partially thaw at room temperature. When added to the warm rice, they will heat through quickly without lowering the overall temperature of the dish. If peas aren’t a favorite in your household, feel free to omit them entirely – the curry will still be wonderfully flavorful!

Storage and Reheating: Ensure the dish has cooled completely to room temperature before storing. Transfer to an airtight container and refrigerate for 3-5 days. For longer storage, this curry freezes beautifully for 2-3 months in a labeled, airtight freezer-safe container. Thaw overnight in the fridge before reheating. When reheating, whether in the microwave or on the stovetop, you might find that the rice has absorbed some of the liquid. Add a splash of water or chicken broth to moisten and restore its creamy consistency.

Nutrition

Serving: 1serving

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Calories: 506kcal

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Carbohydrates: 33g

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Protein: 31.7g

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Fat: 27.8g

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Cholesterol: 85.2mg

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Sodium: 716.6mg

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Fiber: 3.7g

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Sugar: 5.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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