Curried Chicken and Rice

Name: Curried Chicken and Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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)

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One-pot, simple, and bold, that hits the spot! This Curried Chicken and Rice cooks up in just 15 minutes, making it the perfect easy-to-make meal for a busy weeknight. Full of flavor, it’s delicious, nutritious, and satisfying—quick to prepare and great for the whole family to enjoy!

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Why You’ll Love This Recipe
Ingredients
Variations
How to Make Curried Chicken and Rice
Serving Suggestions
Expert Tips
Recipe FAQs
More Delicious Skillet Recipes
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Discover a bold, yet balanced fusion of flavors with Curried Chicken and Rice. This one-pot wonder combines the richness of the blend of spices, onion, and garlic powder, with rice, broth, and coconut milk to create a fragrant, well-spiced dish.

The poultry adds protein while the spices blend with the rice, infusing it with warmth and comfort. The subtle heat from the curry is perfectly balanced by the creamy coconut milk, making every bite aromatic and satisfying. A quick weeknight dinner that’s simple and adds a bit more excitement to your plate!

Looking for more chicken recipes? Try our Tequila Lime Chicken, Cheesy Chicken Sandwiches, or Chicken Spaghetti, next!

Why You’ll Love This Recipe

Easy and Versatile: Ready to satisfy hungry appetites in just 15 minutes! Whether you prefer mild and subtle flavors or a spicy kick, this curry and rice can be easily adjusted to fit any taste.
Vibrant and Comforting: Packed with colorful veggies and enriched with creamy coconut milk, this recipe combines warmth and vibrancy, creating a comforting meal that’s both hearty and zesty.
A Complete Meal: With a lean protein, a flavorful spice blend adding depth, and rice making the dish hearty and balanced, this meal is perfect for any night of the week.

Ingredients

Chicken Breasts: Boneless, skinless chicken breast provides a lean protein source that absorbs the spices, adding depth and flavor to the rice and curry. You can also swap the chicken for other protein options like shrimp, tofu, or lamb, depending on your preference.
Flour: Coating the chicken breasts in flour helps crisp the outside and seals in moisture.
Canola Oil: This high-smoke point oil prevents sticking and creates a golden, crispy exterior without burning.
Chicken Broth: Provides a savory base for the curry sauce, adding depth, richness, and volume to the curried chicken.
Vegetables: Carrots, onions, and peas add texture, natural sweetness, and vibrant colors, all while contributing to the recipe’s nutritional value.
5 Minute Long Grain Rice: This quick cooking, fluffy rice absorbs the flavorful curry sauce without overpowering the other ingredients. Basmati or Jasmine rice are great choices! Cook it for 2 ½ minutes before adding it to the skillet. It will finish cooking in the broth and seasonings.
Coconut Milk: Adds creamy texture, subtle sweetness, and a rich flavor that enhances the spice blend.
Garnishes and Seasoning: Fresh cilantro brings a vibrant finish, while sliced and toasted almonds offer a crunchy, nutty flavor. Garlic powder adds a subtle garlicky punch, and curry powder—made up of coriander, cumin, turmeric, and chili peppers—infuses the dish with its signature warm, robust, and slightly spicy flavor.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Make it Meatless: Add a variety of your favorite vegetables like bell peppers and leafy greens to boost nutrition and bring vibrant colors and textures. Tofu and chickpeas are a great addition for protein, and swapping for vegetable broth makes it a fully vegetarian meal.
Curry Swap: Experiment with different types of curry powder, such as garam masala, Thai curry, or Jamaican curry, to switch up the flavor profile and keep this curried chicken and rice recipe exciting week after week!
Fruity Twist: Add fruits like mango, pineapple, or even raisins to provide a sweet, chewy, and sometimes tangy contrast that balances the savory flavors.
Carb Options: Swap the rice for fun alternatives like Asian noodles, quinoa, farro, or pearled couscous for a creative spin on the traditional dish.

How to Make Curried Chicken and Rice

This bold and balanced recipe may sound complicated, but it’s really quite simple! With minimal prep and just 15 minutes, you'll have a flavorful pot of chicken curry rice.

To get started, dry off the poultry, preheat your 12” cast iron skillet over medium heat until it's nearly smoking, and gather your other ingredients:

Step 1: Prep the Chicken. Season the chicken breasts with salt and pepper, then coat both sides with flour.

Step 2: Brown the Chicken. Heat 2 tablespoons of oil over medium heat in a 12" cast iron skillet. Brown them for about 4 minutes on each side. Transfer to a plate and set aside.

Step 3: Sauté the Veggies and Rice. In the same skillet, cook the carrots, onion, garlic powder, and rice for about 5 minutes in 1 tablespoon of oil.

Seasoning and broth added to the skillet.

Step 4: Bring to a Simmer. Stir in the curry powder and broth, and bring to a simmer.

Step 5: Add the Chicken. Once it’s simmering, return the chicken to the skillet, making sure it’s nearly submerged in the broth. Gently simmer everything for 8 minutes, or until the chicken is fully cooked through.

Step 6: Add the Coconut Milk. Transfer the chicken to a piece of foil and wrap it tightly. Add the coconut milk to the skillet and simmer for 10-15 minutes, allowing the liquid to reduce.

Last of the ingredients added to the skillet.

Step 7: Mix, Garnish, and Serve. Remove from heat, stir in cilantro, almonds, and peas. Serve the rice and chicken, garnish with your favorite toppings and enjoy!

Serving Suggestions

Serve this rich, one-pot curry straight out of the skillet for that wow factor. Pair it with simple, complementary sides to create a well-rounded meal. Whether you're serving it for a cozy family dinner or a gathering, here are some easy ways to enjoy this dish:

Serve it up Indian-style with a side of naan to soak up all that spicy sauce, complemented by a refreshing cucumber raita or your favorite yogurt sauce.
Add extra substance to your meal with a side of roasted asparagus or honey glazed carrots.
End the meal on a sweet note with a refreshing fruity dessert like cherry clafoutis, apple crisp, or a fun grilled banana split.

A plate of the chicken in front of a skillet with more.

Expert Tips

Bloom the Spices: Toast the spices in a skillet with a little bit of oil, over medium-low heat for a few minutes, to release their essential oils and enhance their aromatic flavors. Make sure to stir continuously to avoid burning them! It's a great way to revive older spices that might not be so fresh any longer.
Gently Simmer: Allow the sauce to simmer gently to let the flavors fully develop and create a flavorful base for the dish. A little patience goes a long way for this curry chicken and rice recipe!
Sauce Thickness: If the sauce is too thick, simply add more broth or coconut milk to reach your desired consistency. If it’s too thin, let the skillet simmer uncovered for a few extra minutes to thicken.
Rinse the Rice: Rinse the rice thoroughly in a fine-mesh sieve under cold running water before cooking. This removes excess starch and helps keep the rice fluffy, so it can absorb the sauce well.

Recipe FAQs

Can I make curry chicken rice ahead of time?

Yes! This dish actually tastes even better the next day. You can prepare the chicken and rice in advance and store it in an airtight container in the fridge for up to 3 days. When you're ready to enjoy, simply reheat it on the stovetop and garnish as desired. It's perfect for meal prep or to make ahead for a gathering.

Can I make this dish with dairy?

Absolutely! If you'd prefer dairy, you can substitute the coconut milk with heavy cream or regular milk. Just note that the flavor will be slightly different, as the coconut milk adds a subtle sweetness and mellow coconut flavor.

How do I store and reheat this dish?

Once cooled, transfer the curry chicken with rice into an airtight container and store it in the fridge for up to 5 days. For longer storage, freeze it for up to 3 months. To reheat, place it in a pot or skillet with a splash of chicken broth or coconut milk to prevent drying out. Stir occasionally until everything is heated through.

Is this curry pan recipe spicy?

It does have a mild to medium level of spiciness due to the curry powder. You can easily adjust the heat by adding more or less curry powder, and the coconut milk and rice help balance out the spice. It's great for those who enjoy a little kick without it being overwhelming.