, ,

Curried Chicken and Rice

Curried Chicken and Rice
Prep Time 10 minutes
Cook Time 15 minutes

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.

Curried Chicken and Rice
Print Recipe
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
Cook Time15 minutes
Course: Main Course
Cuisine: Indian Fusion
Keyword: Curried Chicken and Rice
Servings: 6 people
Calories: 486kcal
Cost: $20


  • 12" cast iron skillet


  • 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
  • cup almonds sliced, toasted


  • 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.


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


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.

Did you try this recipe?Leave me a comment and rating below or Tag @DutchOvenDaddy on Instagram to show us your photos!
2 replies

Trackbacks & Pingbacks

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.