Curried Chicken and Rice

Curried chicken and rice is a flavorful and satisfying meal that is perfect for dinner.

This dish is made by cooking chicken pieces in a blend of curry spices, onion, and garlic powder, then adding rice, broth, and coconut milk to the skillet to create a fragrant and flavorful rice dish. The chicken adds protein to the meal, while the spices infuse the rice with a warm and comforting flavor. The dish is customized with your favorite vegetables, such as peas, and carrots to add color and texture. Curried chicken and rice is a one-pot meal that is easy to make and can be prepared ahead of time for a quick and convenient dinner option. Whether you’re looking for a cozy and comforting meal or a flavorful and exotic dish, curried chicken and rice is a delicious and nutritious choice.

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5 from 1 vote

Curried Chicken and Rice

Curried chicken and rice is a flavorful and satisfying meal that is perfect for dinner.

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Main Course

Cuisine: Indian Fusion

Keyword: Curried Chicken and Rice

Servings: 6 people

Calories: 486kcal

Cost: $20

Equipment

• 12" cast iron skillet

Ingredients

• 4 chicken breasts boneless skinless
• ½ cup flour
• 3 tbsp canola oil
• 2 carrots diced
• 1 onion finely diced
• 1 cup long grain rice 5 minute, cooked for 2:30 minutes
• 1 tsp garlic powder
• 1 tbsp curry powder
• 4 cups chicken broth
• ½ cup coconut milk
• 1 cup peas frozen
• ¼ cup cilantro chopped
• ⅛ cup almonds sliced, toasted

US Standard – Metric

Instructions

• Dry chicken breasts off and season with salt and pepper, coat both sides in flour.
• Add 2 tablespoons oil to 12" Cast iron skillet and on medium heat until almost smoking.
• Brown chicken 4 minutes on each side.
• Transfer to a plate.
• Add 1 tablespoon oil to cast iron skillet.
• Add carrots, onion, garlic powder and rice. Saute for about 5 minutes. Add salt and pepper to taste.
• Add curry powder and stir in chicken broth.
• Stir and bring to simmer.
• Add chicken making sure it gets mostly covered by the chicken broth.
• Bring back to simmer and let simmer for 8 minutes until the chicken is white all the way through.
• Remove chicken and wrap tightly with aluminum foil.
• Add coconut milk to liquid mixture and simmer until it has cooked down. About 10-15 minutes.
• Take off heat and add cilantro, almonds and peas and mix.

Notes

Credit: Adapted from Cook it With Cast Iron Book Page 117.

Nutrition

Calories: 486kcal | Carbohydrates: 43g | Protein: 39g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 770mg | Potassium: 968mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3685IU | Vitamin C: 25mg | Calcium: 61mg | Iron: 3mg

Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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