Curried Chicken and Rice

Print Recipe

5 from 1 vote

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

Prep Time10

Cook Time15

Course: Main Course

Cuisine: Indian Fusion

Keyword: Curried Chicken and Rice

Servings: 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

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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