If you’re craving a dish that wraps you in warmth with each bite, this Creamy Curry Chicken and Rice Recipe is an absolute must-try. It combines tender chicken breasts, perfectly cooked basmati rice, and a luscious coconut curry sauce bursting with fragrant spices. The rich creaminess of the coconut milk paired with vibrant hints of ginger, garlic, and curry powders creates a harmonious flavor that feels both comforting and exciting. This recipe is a celebration of simplicity and depth, making it an ideal weeknight dinner that feels like a special occasion.
Ingredients You’ll Need
Every ingredient in this Creamy Curry Chicken and Rice Recipe plays a crucial role, from building layers of flavor to enhancing texture and color. Don’t overlook the freshness of your aromatics or quality of your coconut milk—they truly elevate the final dish.
- Coconut oil (3 tablespoons, divided): Adds a subtle tropical aroma and helps cook ingredients evenly without overpowering flavors.
- Boneless, skinless chicken breast (1 pound, halved): Provides lean protein that stays juicy and tender when cooked right.
- Salt and pepper: Essential for seasoning and bringing out the natural flavors of your ingredients.
- Yellow curry powder (2 teaspoons): Delivers that warm, mild curry backbone with a golden color.
- Diced yellow onion (1 cup): Brings sweetness and depth to the base of the curry.
- Diced carrot (1 cup, optional): Offers subtle sweetness and a lovely pop of orange for visual appeal.
- Minced garlic (1 tablespoon): Infuses the dish with its unmistakable pungent and savory aroma.
- Minced ginger (1 tablespoon): Adds brightness and a touch of zing that balances the creamy elements.
- Red curry paste (3 tablespoons): Packs a flavorful punch with a blend of chilies, spices, and herbs.
- Ground coriander (2 teaspoons): Enhances floral and citrusy notes that complement the coconut milk.
- Uncooked basmati rice (1 1/4 cups): The fluffy rice base soaks up all the luscious curry flavors.
- Coconut milk (1 13-ounce can): Creates the creaminess that makes this curry irresistible.
- Chicken broth (2 cups): Lightens the sauce and deepens the savory complexity.
- Frozen peas (1 cup): Adds a burst of color and subtle sweetness in the final mix.
- Lime (optional): A squeeze of fresh lime juice at the end brightens up the entire dish.
- Fresh cilantro (optional): For garnish that brings freshness and a lovely herbaceous finish.
How to Make Creamy Curry Chicken and Rice Recipe
Step 1: Prepare the Chicken
Start by slicing the chicken breasts horizontally to make four evenly sized pieces. Gently pound these pieces to an even thickness, which helps them cook uniformly. Season both sides lightly with salt, pepper, and some yellow curry powder—the first step toward layering flavor right into the protein.
Step 2: Cook the Chicken
Heat most of your coconut oil in a large nonstick skillet over high heat. When the pan is hot, sear the chicken pieces until golden brown on both sides and fully cooked through, about 2–3 minutes per side. Transfer the chicken to a cutting board and tent with foil to rest—this step ensures the chicken stays juicy and tender.
Step 3: Build the Flavor Base
Using the same pan, add the remaining coconut oil and toss in your diced onion, carrots, garlic, and ginger. Sauté until the onions turn golden and everything smells fragrant and inviting. This natural sweetness and aroma set the perfect foundation for your curry rice.
Step 4: Add Spices and Rice
Now stir in the uncooked basmati rice along with red curry paste, ground coriander, remaining curry powder, salt, and pepper. Keep stirring constantly for a couple of minutes until you can smell the fragrant spices blooming—this helps toast the rice slightly while immersing it in curry goodness.
Step 5: Combine Coconut Milk and Broth
In a liquid measuring cup, whisk the coconut milk and chicken broth together until smooth, ensuring the total liquid is 2 cups. Pour this creamy mixture into your pan and add an additional 2 cups of chicken broth. This combination builds a luxurious, velvety cooking liquid that will infuse the rice with flavor.
Step 6: Simmer to Perfection
Bring the entire pan to a gentle boil over medium-high heat until you see foamy bubbles on top. Then cover your pan, reduce the heat to low and let it simmer undisturbed for around 13–16 minutes. This is the magic moment when the rice absorbs the rich sauce and cooks flawlessly.
Step 7: Rest and Finish
Once the rice is cooked and most liquid absorbed, remove the pot from heat and keep it covered for 10 minutes to allow the flavors to settle. Then fluff the rice gently with a fork, fold in the diced chicken and peas, and add a splash of lime juice and freshly chopped cilantro if you like. Your creamy curry chicken and rice is ready to enjoy!
How to Serve Creamy Curry Chicken and Rice Recipe
Garnishes
Finishing your Creamy Curry Chicken and Rice Recipe with fresh herbs like chopped cilantro instantly adds a refreshing brightness that balances the rich curry flavors. A wedge of lime on the side not only looks great but offers diners the option of a zesty burst of acidity for extra liveliness.
Side Dishes
This dish is hearty and flavorful enough to be served on its own, but if you want to add some crunch or extra veggies, try pairing it with a simple cucumber salad or some toasted naan bread. Both options complement the creamy texture and spice profile wonderfully without overpowering the main dish.
Creative Ways to Present
For a fun twist, serve your Creamy Curry Chicken and Rice Recipe in hollowed-out bell peppers or over a bed of lightly sautéed spinach or kale to up the veggie content. You can also sprinkle toasted coconut flakes on top for an added texture and a hint of sweetness that pairs beautifully with the coconut milk base.
Make Ahead and Storage
Storing Leftovers
Leftover creamy curry chicken and rice can be stored in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled down before sealing, so you keep the best flavor and texture for later enjoyment.
Freezing
This dish freezes well if you want to prepare in advance. Portion it into freezer-safe containers and freeze for up to 2 months. When thawed and reheated, it retains its creamy consistency and delicious flavor, making it a reliable meal for busy days.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally. You might want to add a splash of broth or water to loosen up the rice if it has thickened. Alternatively, microwave on medium power in short bursts to avoid drying out the chicken.
FAQs
Can I use other types of rice?
While basmati rice is preferred for its fragrance and fluffiness, you can substitute jasmine rice or even brown rice. Keep in mind that cooking times and liquid ratio may need adjustment for those varieties.
Is this recipe spicy?
This Creamy Curry Chicken and Rice Recipe has a gentle warmth thanks to the yellow curry powder and red curry paste, but it is not overwhelmingly spicy. You can always adjust the amount of red curry paste to suit your heat preference.
Can I make this recipe vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth and replace the chicken with tofu or chickpeas. The creamy coconut curry base still shines beautifully with these substitutions.
What can I use instead of coconut oil?
If you don’t have coconut oil, neutral oils like vegetable or canola oil work fine. Coconut oil adds a subtle flavor that ties nicely with the coconut milk, but it’s not essential.
Should I rinse the basmati rice before cooking?
Rinsing basmati rice rinses off excess starch, resulting in fluffier, less sticky rice. It’s a good habit when making any rice dish and highly recommended for this recipe.
Final Thoughts
There’s something wonderfully comforting in spooning up a bowl of this Creamy Curry Chicken and Rice Recipe. It’s a dish that invites sharing and savoring, whether for a cozy night at home or as a crowd-pleaser for friends and family. Give it a try—you might just find your new favorite weeknight dinner that’s as easy to make as it is delicious.
Print
Creamy Curry Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This flavorful Curry Chicken and Rice recipe combines tender chicken breasts with aromatic spices, creamy coconut milk, and fragrant basmati rice. The dish is cooked on the stovetop, delivering a comforting one-pot meal infused with red and yellow curry flavors, fresh ginger, garlic, and coriander. Finished with bright peas, lime juice, and fresh cilantro, this recipe serves 4 and is perfect for a quick and satisfying dinner.
Ingredients
Chicken
- 3 tablespoons coconut oil (divided)
- 1 pound boneless, skinless chicken breast (sliced in half, 2 small breasts)
- Salt and pepper (1 teaspoon salt, 3/4 teaspoon pepper total, divided)
- 2 teaspoons yellow curry powder (divided)
Vegetables and Aromatics
- 1 cup diced yellow onion (1 onion)
- 1 cup diced carrot (optional, 2 carrots)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
Spices and Paste
- 3 tablespoons red curry paste
- 2 teaspoons ground coriander
Rice and Liquids
- 1–1/4 cup uncooked basmati rice
- 1 (13-ounce) can coconut milk
- 2 cups chicken broth
- 1 cup frozen peas
Garnishes (optional)
- 1 lime (for lime juice)
- Fresh cilantro (finely chopped)
Instructions
- Prepare Chicken: Slice chicken breasts in half widthwise to make 4 equal pieces. Pound them gently to even thickness using the bottom of a frying pan or meat mallet. Season both sides with 1/4 teaspoon pepper, 1/2 teaspoon salt, and 1 teaspoon yellow curry powder.
- Cook Chicken: In a large (12-inch) nonstick pan or pot, heat 2 tablespoons coconut oil over high heat. Once hot, add the chicken in a single layer and cook for 2–3 minutes per side until cooked through. Transfer chicken to a cutting board, cover with foil, and let rest for 10 minutes before dicing into bite-sized pieces.
- Add Spices and Veggies: In the same pan, add the remaining 1 tablespoon coconut oil. Add diced onion, carrot, minced garlic, and minced ginger, cooking until golden and softened, about 5 minutes. Stir in the uncooked basmati rice, red curry paste, ground coriander, remaining 1 teaspoon yellow curry powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir constantly for 2 minutes until fragrant.
- Add Coconut Milk and Chicken Broth: In a liquid measuring cup, combine the coconut milk and enough chicken broth to total 2 cups of liquid. Whisk until smooth. Add this mixture to the pan along with an additional 2 cups chicken broth.
- Simmer: Reduce heat to medium-high and wait for the mixture’s surface to gently boil and become foamy. Then cover and reduce heat to low. Simmer without stirring for 13–16 minutes, or until the liquid is mostly absorbed and rice is tender.
- Rest: Remove the pan from heat and let it stand, covered, for 10 minutes to allow the rice to fully absorb moisture and flavors.
- Finish and Serve: Fluff the rice gently with a fork, then fold in the frozen peas and diced chicken. If desired, squeeze fresh lime juice over the dish and sprinkle with finely chopped fresh cilantro. Serve warm and enjoy your delicious Curry Chicken and Rice!
Notes
- Optional ingredients include carrots, lime juice, and fresh cilantro for brightness and texture.
- Pounding the chicken helps it cook evenly and stay tender.
- Frozen peas add color and sweetness but can be substituted with fresh peas or omitted.
- Make sure not to stir the rice while simmering to prevent it from becoming mushy.
- Adjust the curry paste amount to control spiciness according to your preference.
