One Pot Curry Chicken and Rice
One pot meals are life! Make this One Pot Curry Chicken and Rice when you're craving Indian food but you don't want to do a lot of dishes. Chicken and rice seasoned with curry and coconut milk over fragrant Basmati rice hits the spot!
Servings:4 servings
Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs, chopped into 2-inch pieces
- 1 bell pepper, red or green, chopped
- 1 onion, white or yellow, chopped
- 1 tablespoon oil
- 1 tablespoon curry powder + 2 teaspoons, divided
- 1 teaspoon salt, divided, more to taste
- 1 cup white rice, I used basmati rice
- 2 cups chicken broth
- 1 cup water
- ½ teaspoon sugar
- 1 cup coconut milk
- fresh cilantro or basil for garnish, optional
Instructions
- In a large, 2-inch deep skillet with a lid, heat oil. Add chicken, onions, and bell peppers, and saute 1 minute.
- Sprinkle with 1 tablespoon curry powder and 1/2 teaspoon salt and saute about 1 minute longer til golden brown on the outside. (Chicken will not be cooked through yet) Transfer to a dish and cover to keep warm.
- In the same pan, combine rice, broth, water, salt, sugar, and remaining 2 teaspoons curry powder. Stir well.
- Bring to a boil then reduce to high simmer. Cover and cook for 15 minutes.
- Uncover, return chicken to the pan (do not stir it in, just arrange it in a single layer on top of the rice so it isn't all heaped in the center of the pan). Cover and cook 10 minutes longer.
- Uncover, stir in coconut milk and salt to taste. Garnish with fresh herbs if desired and serve.
Notes
Customizations:
- Add a can of drained, rinsed chickpeas at the end with the coconut milk, or roast them and sprinkle them on top when you’re ready to serve. (If you enjoy roasted chickpeas, you'll love them on these Greek Chicken Power Bowls!)
- Skip the chicken all together and just go with the chickpeas, tofu, or both for a vegetarian dish.
- Swap the rice for another grain like quinoa.
- Add cut, cooked potatoes to the mix when you add back in the chicken. Cut chicken to 1 pound and add a pound of potatoes to make sure not to overwhelm the other ingredients.
Nutrition
Calories: 538 kcal, Carbohydrates: 45 g, Protein: 42 g, Fat: 21 g, Saturated Fat: 12 g, Trans Fat: 1 g, Cholesterol: 109 mg, Sodium: 1224 mg, Potassium: 1027 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 1000 IU, Vitamin C: 51 mg, Calcium: 56 mg, Iron: 4 mg
