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This one-pot curry chicken and rice cooks everything together: browned chicken thighs, rice, coconut milk and curry powder. The rice soaks up the sauce as it simmers and comes out creamy and full of flavor.
Chicken thighs are one of the most affordable cuts in the meat case and stay tender through a long simmer. With rice and a can of coconut milk from the pantry, dinner comes together without a special shopping trip.
Use a Dutch oven or any heavy pot with a tight lid. The lid matters, since the rice cooks in the trapped steam.
Ingredients and Swaps
- Chicken: Boneless, skinless thighs stay juicy. Chicken breast works too. Cut it into slightly larger pieces so it doesn’t dry out.
- Curry powder: Standard yellow curry powder from the spice aisle. Mild or hot, your choice.
- Rice: Long-grain white rice or jasmine rice. Brown rice needs more liquid and about twice the time, so it isn’t a direct swap here.
- Coconut milk: Full-fat canned coconut milk makes the creamiest rice. Light coconut milk works and gives a thinner sauce.
Tips for Fluffy One-Pot Rice
- Rinse the rice. A quick rinse washes off surface starch so the rice doesn’t turn gummy.
- Keep the heat low. Once it’s covered, the pot should barely simmer. Higher heat scorches the bottom before the rice is done.
- Don’t lift the lid. Each peek lets out steam the rice needs. Check once near the end.
- Let it rest. Five minutes off the heat, still covered, lets the rice finish and firm up.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $5.42 from Walmart, $5.38 from ALDI · Per Serving – $1.35 to $1.36
One-Pot Curry Chicken and Rice
Ingredients
Method
- Toss the chicken with the curry powder and salt.
- Heat the oil in a Dutch oven or large pot over medium-high heat. Add the chicken and cook for 4–5 minutes, until browned on the outside.
- Add the onion and cook for 3 minutes, until it starts to soften. Stir in the garlic and cook for 30 seconds.
- Stir in the rice, coconut milk and broth, scraping up any browned bits from the bottom of the pot. Bring to a boil.
- Reduce the heat to low, cover tightly and simmer for 18–20 minutes, until the rice is tender and most of the liquid is absorbed.
- Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork and serve with lime and cilantro.
Notes
- Stir ½ cup of frozen peas into the pot before the 5-minute rest.
- Jasmine rice gives the most fragrant result.
- For more heat, add ¼ teaspoon of red pepper flakes with the garlic.
What to Serve with It
This is a full meal in one pot. Add a squeeze of lime, chopped cilantro and a side of steamed green beans or a simple Cucumber Tomato Salad. If you like this, try Easy Chickpea Curry or Cheesy One-Pot Chicken and Rice next.
Storage and Reheating
- Refrigerate in an airtight container for up to 4 days.
- The rice thickens as it sits. Reheat gently on the stove or in the microwave with a splash of broth or water.
- Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Curry Chicken and Rice Questions
Is this spicy?
With mild curry powder it’s warm and fragrant but not hot, and most kids are fine with it. Add red pepper flakes or a pinch of cayenne if you want heat.
My rice is still firm. What do I do?
Add ¼ cup of hot broth or water, cover and cook on low for 5 minutes more. Stove heat and pot size both change how quickly the liquid cooks off.
Can I add vegetables?
Yes. Stir in frozen peas or a few handfuls of spinach during the 5-minute rest, or add diced carrots with the onion.
