One Pot Curry Chicken And Rice

Searching for more Indian dishes? Search no further! I’ve got you covered with my Chicken and Broccoli Coconut Curry, Instant Pot Chicken Tikka Masala, Mango Chicken Curry, and Grilled Tandoori Chicken.

While Samosas were the “easy” gateway Indian food, after that meal I never shied away from any and all options on the menu. That all-in mentality is what led me to try to make all the Indian dishes as an adult. (Such as my Indian Butter Chicken, so good!) I have no regrets.

Here’s What You Need

This healthy chicken and rice recipe is one of my family’s favorites and I’ve even impressed my parents with it! They’re not shy about giving their honest opinions so when they give two-thumbs-up I know it’s a keeper!

Boneless skinless chicken breasts or thighs Oil Curry powder Salt White or Basmati rice Chicken broth Water Sugar Coconut milk Red bell pepper Onion Fresh cilantro or basil for garnish (optional)

Here’s How You Make It

Making this dish is easy to begin with and making it into a one-pot recipe makes it even simpler with one dish to clean.

Expert Tips and Customizations

Want to mix this dish up a bit? Great! Here are some of my ideas but I’d love to hear yours too!

Top this dish with more than just herbs for garnish. Some ways I like to top yellow curry chicken are to add small dices of cucumber and/or tomato, a tablespoon of sour cream or Greek yogurt, or sliced green onions. Add a can of drained, rinsed chickpeas at the end with the coconut milk, or roast them and sprinkle them on top when you’re ready to serve. Skip the chicken all together and just go with the chickpeas, tofu, or both for a vegetarian dish. Swap the rice for another grain like quinoa. Add cut, cooked potatoes to the mix when you add back in the chicken. Cut chicken to 1 pound and add a pound of potatoes to make sure not to overwhelm the other ingredients. Peas, diced carrots, and celery all make great additions too. Add carrots and celery when you’re cooking the chicken, and add the peas at the end.