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

Scale

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)

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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.