Simple One Pot Coconut Curry Chicken and Rice
A creamy and comforting weeknight dinner that comes together in just one pan for easy cleanup.
recipesbynani.comThis creamy curry chicken is a favorite in my kitchen because it is so comforting and quick to pull together. You get tender chicken, fluffy rice, and a wonderful aromatic sauce all cooked in the same pot, which means you spend less time washing dishes and more time enjoying your meal with family.
My top tip for this recipe is to make sure you rinse your rice well under cold water before adding it to the pot. This removes the excess starch so your rice stays perfectly fluffy rather than becoming sticky while it cooks with the coconut milk.
🧺 Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon yellow curry powder
- 1 cup white long grain rice, rinsed
- 1 can (13.5 ounces) full fat coconut milk
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- Fresh cilantro and lime wedges for serving
👩🍳Instructions
- 1
Heat the vegetable oil in a large skillet or pot over medium heat.
- 2
Add the chicken pieces and cook until they are browned on all sides, then remove them from the pot and set aside.
- 3
In the same pot, add the onion and cook for a few minutes until it is soft and translucent.
- 4
Stir in the garlic and curry powder, cooking for about one minute until the spices are fragrant.
- 5
Add the rinsed rice to the pot and stir to coat it in the spices.
- 6
Pour in the coconut milk, chicken broth, and salt, then stir in the cooked chicken.
- 7
Bring the mixture to a gentle simmer, then cover the pot with a tight fitting lid.
- 8
Reduce the heat to low and cook for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed.
- 9
Remove from the heat and let it sit covered for 5 minutes before fluffing with a fork and serving.
💡 Tips
Serve this warm with a squeeze of fresh lime juice to brighten the flavors. If you have leftovers, keep them in an airtight container in the fridge for up to three days and add a tiny splash of water when reheating.
Made this recipe? Let us know how it went.
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