rice and curry chicken recipe

Written ByJenny Smyth Posted on
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The Best rice and curry chicken recipe

I’m so excited to share with you my favorite rice and curry chicken recipe, a dish that’s been a staple in our household for years. It’s a perfect blend of flavors and textures that never fails to impress. I remember the first time I had this dish, it was at a friend’s dinner party, and I was blown away by the complexity of the flavors.

Since then, I’ve been experimenting with different variations, and this recipe is my go-to whenever I need a comforting meal that’s both easy to make and packed with nutrients. The beauty of this recipe lies in its simplicity. It’s a classic Indian-inspired dish that requires just a few ingredients, but the result is anything but simple.

The combination of tender chicken, fluffy rice, and rich curry sauce is truly magic. And the best part? It’s incredibly easy to make!

Just marinate the chicken in a mixture of spices and yogurt, cook it in a skillet until it’s browned and cooked through, then serve it over a bed of fluffy basmati rice. One of the things I love most about this recipe is how versatile it is. You can serve it as a main course, or as part of a larger spread at a party or gathering.

And if you’re feeling adventurous, you can even customize it to your taste by adding your favorite vegetables or spices. The possibilities are endless! But what really sets this recipe apart is its health benefits.

Not only is it made with wholesome ingredients like chicken breast, brown rice, and fresh vegetables, but it’s also incredibly easy to make paleo-friendly or vegan-friendly if you substitute the chicken with tofu or tempeh.

Rice and Curry Chicken

Rice and Curry Chicken

4.6 from 1868 votes

A comforting one-pot meal of tender chicken simmered in a fragrant curry sauce, served over fluffy rice. The dish combines aromatic spices with juicy chicken for a satisfying dinner.

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

🥘Ingredients

For the Curry Chicken

1 lb boneless skinless chicken thighs, cut into bite-sized pieces
2 tbsp vegetable oil
1 large onion, diced
3 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 oz) diced tomatoes, undrained
1 cup chicken broth
1/2 cup coconut milk
Salt and pepper to taste
Fresh cilantro for garnish

For the Rice

1 cup long-grain white rice
2 cups water
1/2 tsp salt

👨‍🍳Directions

1Cook the rice: In a medium saucepan, combine 1 cup rice, 2 cups water, and 1/2 tsp salt.
2Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes until the water is absorbed and rice is tender.
3Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
4While rice cooks, heat vegetable oil in a large pot over medium-high heat.
5Add chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until browned on all sides.
6Use a slotted spoon to transfer chicken to a plate and set aside.
7In the same pot, add diced onion and cook over medium heat for 4 to 5 minutes until softened and translucent.
8Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
9Sprinkle curry powder, cumin, turmeric, and cayenne (if using) over the onion mixture.
10Stir well and cook for 1 minute until the spices are toasted and aromatic.
11Pour in the diced tomatoes with their juices and chicken broth, scraping up any browned bits from the bottom of the pot.
12Return the browned chicken to the pot along with any accumulated juices.
13Bring the curry to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until the chicken is cooked through and tender.
14Stir in coconut milk and season with salt and pepper to taste.
15Simmer uncovered for 2 to 3 minutes until the sauce thickens slightly.
16Serve the curry chicken over the cooked rice and garnish with fresh cilantro.
17The chicken should be fork-tender and the sauce rich and aromatic.

🔧Equipment

Large pot or Dutch oven
Medium saucepan with lid
Wooden spoon
Knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 80mg🧂Sodium: 700mg🌾Total Carbs: 45g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For extra richness, use bone-in chicken thighs and increase simmer time by 10 minutes. Adjust cayenne to your preferred spice level. Leftovers keep well in the refrigerator for up to 3 days.

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 is a casual family dinner or a holiday gathering. It works well for potlucks and parties because it is easy to double and everyone loves it.

I have brought it to countless family events, and the dish is always the first one emptied. Leftovers store well in the fridge for up to four days, and the flavors actually get better overnight.

To reheat, I add a splash of water or broth and warm it gently on the stove to keep the chicken moist. You can also serve it over leftover rice, or use the curry as a filling for wraps or stuffed peppers.

It is versatile, satisfying, and a recipe I will keep making for years to come.

❓ Frequently Asked Questions About Rice and Curry Chicken

Q: What type of rice is best for this recipe?

A: For this recipe, you’ll want to use a long-grain rice like basmati or jasmine. These types of rice have a firmer texture that holds up well to the rich flavors of the curry sauce.

Q: Can I use boneless skinless chicken breasts instead of thighs?

A: Yes! While boneless skinless chicken breasts will work just fine in this recipe, I highly recommend using bone-in chicken thighs for maximum flavor and tenderness.

Q: How long does the chicken marinate for?

A: For best results, let the chicken marinate for at least 30 minutes to an hour before cooking it. This will allow the spices to penetrate deep into the meat and give it an incredible depth of flavor.

Q: Can I make this recipe in advance?

A: While you can prepare all the components of this recipe ahead of time (such as chopping the vegetables or making the curry sauce), I don’t recommend assembling and cooking the entire dish more than 2 hours before serving.

Q: What if I want to add some extra veggies to my curry sauce?

A: Feel free to add any vegetables you like – bell peppers, carrots, zucchini – just be sure to adjust the cooking time accordingly based on how quickly they cook down.

Q: Is there any way to make this recipe dairy-free?

A: Yes! Simply substitute the yogurt with a non-dairy alternative like soy yogurt or coconut yogurt.

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