chicken curry rice recipe

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

I’ve been making chicken curry rice for years, and it’s still a family favorite. The dish originated in India, where it’s known as ‘chicken tikka masala’ – a creamy, spicy sauce that coats tender chicken and fluffy rice. When I first tried it, I was hooked by the combination of flavors and textures.

The key to this recipe is the technique of cooking the chicken in a mixture of spices and then simmering it in a rich tomato-based sauce. It’s a technique that requires patience, but the end result is well worth the effort. One of the things I love about this recipe is how versatile it is.

You can serve it at a family dinner, or take it to a potluck. It’s also a great way to get your kids to eat vegetables – just add some steamed broccoli or carrots to the side dish. And if you’re looking for a healthier option, you can substitute brown rice for white rice and use less oil.

The health benefits of this recipe are numerous. Chicken is a lean protein source, and when cooked with spices and herbs, it becomes even more nutritious. The turmeric in the spice blend has anti-inflammatory properties, while the cilantro adds antioxidants.

And let’s not forget about the fiber content of brown rice – it’s an excellent source of complex carbohydrates. But what really sets this recipe apart is the joy it brings to my family. We love gathering around the table and sharing stories while we eat.

And with this recipe, there’s always something new to talk about – whether it’s a new spice blend or a different type of protein.

Chicken Curry Rice

Chicken Curry Rice

4.8 from 1624 votes

A comforting one-pot dish featuring tender chicken pieces simmered in a rich, aromatic curry sauce served over fluffy rice. This recipe combines warm spices like cumin, coriander, and turmeric with creamy coconut milk for a deeply flavorful meal.

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

🥘Ingredients

For the Curry

500g boneless chicken thighs, cut into bite-sized pieces
2 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cayenne pepper (optional)
1 can (400ml) coconut milk
1 cup chicken broth
1 tbsp tomato paste
Salt to taste
Fresh cilantro for garnish

For the Rice

1 cup basmati rice
2 cups water
1/2 tsp salt

👨‍🍳Directions

1Rinse the basmati rice under cold water until the water runs clear.
2In a medium saucepan, combine the rice, 2 cups of water, and 1/2 teaspoon of salt.
3Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
4Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
5While the rice cooks, heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
6Add the chicken pieces in a single layer and cook for 5 to 6 minutes, turning occasionally, until golden brown on all sides.
7The chicken should be cooked through and reach an internal temperature of 165°F.
8Transfer the chicken to a plate and set aside.
9In the same skillet, reduce the heat to medium and add the chopped onion.
10Cook for 4 to 5 minutes, stirring frequently, until the onion is soft and translucent.
11Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
12The garlic should not brown.
13Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper if using.
14Cook for 1 minute, stirring constantly, to toast the spices and release their aroma.
15The mixture will become thick and fragrant.
16Pour in the coconut milk, chicken broth, and tomato paste.
17Stir well to combine, scraping up any browned bits from the bottom of the pan.
18Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
19The sauce should coat the back of a spoon.
20Return the cooked chicken to the skillet along with any accumulated juices.
21Stir to coat the chicken with the sauce.
22Simmer for 5 minutes over low heat until the chicken is heated through and the sauce has thickened to your desired consistency.
23Taste and adjust salt as needed.
24Serve the chicken curry over the fluffy rice and garnish with fresh cilantro.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 95mg🧂Sodium: 680mg🌾Total Carbs: 32g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a milder curry, omit the cayenne pepper. You can substitute chicken breast for thighs, but reduce cooking time slightly to prevent dryness. Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Chicken Curry Rice Works

This chicken curry rice recipe is always a good idea for any occasion – whether you’re hosting a family dinner or taking food to a potluck. It’s also an excellent choice for reheating leftovers because it retains its flavor and texture perfectly.

For storage ideas, consider dividing the leftovers into individual portions and freezing them for later use. You can also reheat the dish in small batches on low heat to prevent burning.

❓ Frequently Asked Questions About Chicken Curry Rice

Q1: What is the best type of chicken to use for this recipe?

The best type of chicken to use for this recipe is boneless, skinless chicken breast or thighs. You can also use ground chicken or turkey if you prefer.

Q2: Can I make this recipe in advance?

Yes, you can make this recipe in advance by cooking the chicken and sauce separately and then combining them just before serving.

Q3: How do I store leftover chicken curry rice?

You can store leftover chicken curry rice in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q4: Can I serve this recipe at a party?

Yes, you can serve this recipe at a party – just scale up the ingredients and consider using disposable containers for easy cleanup.

Q5: Is this recipe suitable for vegetarians?

No, this recipe contains chicken and therefore is not suitable for vegetarians.

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