Curry Chicken and Rice
This curry chicken and rice recipe is the ultimate one-pot comfort meal. Juicy chicken, fragrant curry spices, creamy coconut milk, and fluffy rice all come together for a flavorful dinner the whole family will adore. Easy, hearty, and packed with cozy goodness.
Equipment
- Dutch Oven
Ingredients
- 1.5 pounds boneless skinless chicken breasts or thighs cut into 2-inch pieces
- 1 bell pepper red or green, chopped
- 1 onion white or yellow, chopped
- 1 tablespoon oil olive or avocado oil
- 1 tablespoon curry powder
- 2 teaspoons curry powder divided
- 1 teaspoon salt divided
- 1 cup white rice preferably basmati
- 2 cups chicken broth
- 1 cup water
- 0.5 teaspoon sugar
- 1 cup coconut milk
- fresh cilantro or basil for garnish
Instructions
- Heat oil in a Dutch oven over medium heat. Add chopped onion and bell pepper; sauté until softened.
- Add chicken pieces to the pot; cook until browned on all sides.
- Stir in curry powder and salt; cook for 1–2 minutes to toast the spices.
- Add rice, chicken broth, water, sugar, and coconut milk. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork and garnish with fresh cilantro or basil before serving.
Notes
For added flavor, consider adding minced garlic and grated ginger during the sauté step. A squeeze of lime juice before serving can enhance the dish's brightness. Optional additions include peas, spinach, or chopped nuts for texture.
