Description
A creamy one-pot chicken curry rice bowl made with tender chicken, fragrant basmati rice, warm curry spices, and rich coconut milk. Ready in just 30 minutes.
Ingredients
1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 2-inch pieces
1 bell pepper (red or green), chopped
1 small onion (white or yellow), chopped
1 tablespoon cooking oil
1 tablespoon curry powder, plus 2 teaspoons divided
1 teaspoon salt, divided (plus more to taste)
1 cup uncooked white basmati rice
2 cups chicken broth
1 cup water
½ teaspoon granulated sugar
1 cup canned coconut milk
Fresh cilantro or basil for garnish (optional)
Instructions
1. Heat the oil in a deep skillet with a tight-fitting lid over medium heat. Add the chicken, chopped onion, and bell pepper. Cook for about 1 minute, stirring gently.
2. Sprinkle in 1 tablespoon curry powder and ½ teaspoon salt. Continue cooking for another minute until the chicken is lightly browned on the outside. Transfer the mixture to a plate and cover to keep warm.
3. In the same skillet, add the rice, chicken broth, water, remaining 2 teaspoons curry powder, remaining salt, and sugar. Stir well to combine.
4. Bring the mixture to a boil, then reduce to a steady simmer. Cover and cook for 15 minutes.
5. Remove the lid and place the partially cooked chicken mixture evenly over the rice without stirring it in. Cover again and cook for an additional 10 minutes, or until the chicken is fully cooked and the rice is tender.
6. Remove the lid and gently stir in the coconut milk. Taste and adjust salt if needed. Garnish with fresh herbs if desired and serve warm.
Notes
Cut chicken into even pieces for consistent cooking.
Do not stir the chicken into the rice during the second cook time to ensure proper steaming.
Add vegetables like peas or spinach at the end for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: One-Pot & Easy Meals
- Method: Stovetop
- Cuisine: American-Indian Inspired