This cozy curry chicken and rice is one of those weeknight meals I fall back on again and again. Everything comes together in one pot, it’s rich with coconut curry flavor, and it fills the house with the kind of aroma that makes everyone peek into the kitchen asking, “Is dinner ready yet?”
Why I Keep Coming Back to This Recipe
Some nights, I just need something simple — but still warm, fragrant, and comforting. That’s where this dish shines. One pot, no extra mess, and flavors that remind me of the first time I tried curry at a small Indian café tucked behind a market street. I was hooked after the first bite, and that experience still lives in my cooking today.
This recipe is especially great when I’ve got just a couple of chicken breasts or thighs in the fridge and some pantry staples like rice and coconut milk lying around. Bonus: it’s always a hit with the family, even the picky eaters.
Ingredients You’ll Need
Here’s what I usually grab when I make this, but feel free to adjust based on what’s in your kitchen:
- Boneless skinless chicken thighs or breasts – I often use thighs because they stay juicier.
- Cooking oil – Any neutral oil like sunflower or vegetable oil works.
- Curry powder – Use a mild or hot blend depending on your heat preference.
- Salt – For seasoning the chicken and rice.
- Basmati or white rice – Basmati adds a lovely aroma, but long-grain white rice works just fine.
- Chicken broth + water – I like using a mix for extra flavor without it being too heavy.
- A pinch of sugar – Balances the spice.
- Coconut milk – For that creamy, slightly sweet curry finish.
- Red bell pepper – Adds color and crunch.
- Onion – Always the base of something delicious.
- Fresh cilantro or basil (optional) – A handful for garnish brightens up the whole dish.
How I Cook It — Step-by-Step
This recipe is a weeknight win because I can get everything into one big skillet or Dutch oven and not worry about juggling pans. Here’s how I usually do it:
Start by heating a splash of oil in a deep skillet with a lid. Once hot, toss in your chopped chicken, bell peppers, and onions. Let it sizzle for about a minute.
Sprinkle the curry powder and salt over the chicken. Keep stirring while the spices coat the meat. Once it’s golden on the outside, scoop out the chicken and keep it covered on a plate. It doesn’t need to be fully cooked yet — it’ll finish cooking later.
Now, into the same pan, add your rice, broth, water, another pinch of salt, a bit of sugar, and the rest of the curry powder. Stir it well and bring everything to a gentle boil. Once it starts bubbling, pop the lid on and let it simmer for about 15 minutes.
After that, carefully lay the chicken back on top of the rice, cover the pan again, and cook for another 10 minutes. Finally, stir in the coconut milk — that’s what turns this dish from good to truly cozy.
Before serving, I like to add a sprinkle of fresh cilantro or basil. It’s optional, but it adds a pop of freshness that cuts through the rich curry beautifully.
Ways You Can Make It Your Own
This dish is super forgiving, and I love how easy it is to switch things up depending on what’s in the fridge. Here are a few of my go-to tweaks:
- Add toppings like diced cucumber, tomato, or a spoonful of yogurt for extra texture and cooling contrast.
- Want to go vegetarian? Skip the chicken and stir in a can of chickpeas or some pan-fried tofu instead.
- Switch the grain – Quinoa or brown rice can work, just adjust the cook time and liquid.
- Use potatoes – I sometimes swap half the chicken for bite-sized cooked potatoes. It makes the dish feel even more hearty.
- Mix in veggies – Diced carrots and celery go in with the chicken; peas are great added at the end.
Serving Tips from My Kitchen
I usually serve this straight out of the pan at the table — it’s the kind of meal that doesn’t need fancy plating. But if you want to round it out, a side of naan or a cucumber raita is perfect.
This also packs beautifully for lunch the next day. Just warm it up and maybe splash a bit of broth or water to loosen it back up.
Storage Advice
Leftovers keep really well in the fridge for about 3 days. I store them in an airtight container and reheat on the stovetop or in the microwave. If it’s looking dry, just add a little water or broth to bring back the creaminess.
You can freeze it too, but the rice can get a bit soft when thawed. Still totally fine for a quick lunch though.
Questions You Might Have
Can I use brown rice instead of white?
Yes, but you’ll need to increase the cooking time and possibly add more broth or water. Brown rice takes longer to get tender.
Is curry powder spicy?
It depends on the brand. Some are mild and warm, others have a little heat. You can always start with less and add more later if you’re unsure.
Can I make this ahead of time?
Definitely. It tastes even better the next day! Just keep it refrigerated and reheat gently.
One Pot Curry Chicken and Rice
If you’re like me and dread doing dishes after a long day, this one pot curry chicken and rice is going to feel like a warm hug.
Ingredients
- 1 tablespoon oil
- ½ teaspoon sugar
- 1 cup coconut milk (full-fat for best flavor)
- 1 bell pepper, chopped (go red for sweetness or green for a little edge)
- 1 tablespoon + 2 teaspoons curry powder (divided)
- 1 teaspoon salt (divided, plus more to taste)
- 1 cup basmati rice (or any white rice you have)
- 2 cups chicken broth
- 1½ pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup water
- Fresh cilantro or basil, for garnish (optional)
- 1 onion, chopped (yellow or white works well)
Instructions
- Start by heating oil in a deep skillet or sauté pan with a lid. Once it’s warm, toss in the chopped chicken along with the onions and bell pepper. Let everything sizzle for a minute or so until it smells amazing.
- Sprinkle in a tablespoon of curry powder and half the salt. Give it a good stir and let it cook for another minute until the chicken just starts to brown on the outside. (Don’t worry—it’s not cooked through yet.) Scoop everything out and set it aside, covered.
- Now, into that same pan, add your rice, chicken broth, water, the remaining curry powder, the rest of the salt, and a little sugar. Stir everything together and bring it to a gentle boil. Once it starts bubbling, drop the heat to a high simmer, cover it, and let it cook for 15 minutes.
- After that, place the partially cooked chicken mixture back on top of the rice—don’t mix it in, just spread it out evenly. Cover the pan again and cook for another 10 minutes. The steam will finish cooking the chicken and infuse it with all that flavor.
- Finally, stir in the creamy coconut milk and adjust the salt if needed. A handful of chopped cilantro or basil on top makes it look fancy and adds a pop of freshness.
Notes
- I’ve added canned chickpeas before with the coconut milk—adds texture and a bit of extra protein.
- If you want a vegetarian version, skip the chicken and just go all in with chickpeas or cubes of tofu.
- Quinoa works well if you’re out of rice, but it cooks a little quicker, so reduce the simmer time slightly.
- Leftover roasted potatoes? Toss them in with the chicken in the last step—they soak up the curry flavor beautifully.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 504Total Fat 29gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 13gCholesterol 210mgSodium 1304mgCarbohydrates 19gFiber 1gSugar 3gProtein 45g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.