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One-pot curry chicken and rice made with coconut milk

One-Pot Curry Chicken and Rice

Chicken thighs and rice simmered together in coconut milk and curry powder. A creamy, fragrant dinner made in one pot.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken thighs cut into bite-size pieces
  • 1 tablespoon curry powder
  • ¾ teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 cup long-grain white or jasmine rice rinsed
  • 1 can (13.5 oz) coconut milk
  • ¾ cup chicken broth
  • Lime wedges and chopped cilantro for serving, optional

Method
 

  1. Toss the chicken with the curry powder and salt.
  2. 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.
  3. Add the onion and cook for 3 minutes, until it starts to soften. Stir in the garlic and cook for 30 seconds.
  4. Stir in the rice, coconut milk and broth, scraping up any browned bits from the bottom of the pot. Bring to a boil.
  5. 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.
  6. 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.