One Pot Chicken Curry Rice Recipes
ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES
Baking rice is a fail-safe way to a fluffy bowl of grains - and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.
Provided by Ali Slagle
Categories dinner, weekday, grains and rice, poultry, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
- Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
- Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.
ONE-POT JAPANESE CURRY CHICKEN AND RICE
Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.
Provided by Kay Chun
Categories dinner, grains and rice, one pot, poultry, vegetables
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
- In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
- Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
- Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
- Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.
ONE-PAN CHICKEN RICE CURRY
I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.
Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
ONE-POT CHICKEN & CURRY RICE
Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side
Provided by Shivi Ramoutar
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
- Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.
Nutrition Facts : Calories 485 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
ONE POT COCONUT CHICKEN CURRY RICE
One Pot Coconut Chicken Curry Rice - a super easy all in one pan family-friendly meal with pieces of tender chicken thigh and vegetables with delicious coconut and curry flavours.
Provided by Siobhan (Slimming Eats)
Categories Main
Time 30m
Number Of Ingredients 16
Steps:
- Rinse rice under cold running water to remove any excess starch.
- Spray a frying pan over a medium heat with cooking oil spray, add the chicken and soy sauce fry until lightly golden.
- Add in the vegetables, garlic and ginger and fry for a further few minutes just to soften.
- Add the curry powder and rice stir just until everything is evenly coated.
- Add in the stock, coconut milk and frozen peas , bring to a boil, then simmer just until liquid is absorbed (don't stir),
- Add lid, turn off heat and leave for approx 10-12 minutes for perfectly cooked rice.
- Taste and season with some salt and pepper as needed and stir in some chopped coriander (optional)
- Serve and enjoy!!
Nutrition Facts : Calories 340 calories, Carbohydrate 47.9 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 7.9 grams fat, Fiber 3.4 grams fiber, Protein 20 grams protein, SaturatedFat 2.5 grams saturated fat, ServingSize 1 SERVING, Sodium 540 milligrams sodium, Sugar 4.7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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- Meanwhile, heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, 6 to 8 minutes. Transfer the chicken to a plate.
- Reduce the heat to low, add the remaining 2 teaspoons oil and heat until hot. Add onions and cook, stirring, until light golden, 10 to 15 minutes. Stir in garlic, ginger, curry powder, coriander and ground red pepper; cook, stirring constantly, until fragrant, about 2 minutes.
- Increase the heat to medium-high; stir in broth, chickpeas, tomatoes and the soaked and drained rice; bring to a simmer. Nestle the browned chicken pieces in the rice. Cover and bake for 20 to 25 minutes, until the rice is tender and most of the liquid has been absorbed.
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Cuisine AsianCategory CurryServings 4Total Time 27 mins
- In a bowl, add chicken thighs, season with 1/2 tsp curry powder, lemon juice and generous 2 pinch of salt. Set aside. Start Instant Pot to saute setting. Heat oil. Ad chicken and cook until no longer pink from both sides (2-3 minute each side). Remove in a plate.
- In Instant Pot, add curry paste, followed by remaining curry powder, whole spices, chili powder (if using) and saute 30 seconds. Add tomatoes and simmer until oil separates (2-3 minutes).
- Add rice, coconut milk, salt, green peas with water (or stock if using). Mix well. Return chicken to pot. Close the lid. Set to cook on Manual, High Pressure for 4 minutes. Once timer completes. Let pressure auto release for 10 minutes.
- Open lid. Fluff rice. Add cilantro. Garnish with red onion, cilantro, green chilies. Serve and enjoy. (Crumble crispy skin on top if reserved and fried from step 1)
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- In a large, 2-inch deep skillet with a lid, heat oil. Add chicken, onions, and bell peppers, and saute 1 minute.
- Sprinkle with 1 tablespoon curry powder and 1/2 teaspoon salt and saute about 1 minute longer til golden brown on the outside. (Chicken will not be cooked through yet) Transfer to a dish and cover to keep warm.
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- PREP: Dice the onion, mince the garlic and ginger. You can peel the ginger with a spoon or vegetable peeler and then finely mince it. Cut the chicken into bite sized pieces. Toss the cubed chicken pieces in 1/2 tablespoon curry powder, salt and pepper (add to taste; I add 1 teaspoon salt and 1/2 teaspoon pepper). Toss the chicken until coated.
- CHICKEN: Heat 1 tablespoon coconut oil in a large and deep cast iron skillet over medium-high heat. Once coconut oil is melted, add in the chicken. Cook over medium-high heat until golden on the outside, but not cooked through inside, about 4-5 minutes. Remove to a plate and cover with foil.
- FRAGRANCE: Return the skillet to the stovetop, and add remaining 2 tablespoons coconut oil. Add the diced onion and saute for 3-5 minutes or until onions are beginning to turn golden; add the garlic and ginger. Stir to coat everything with the oil. Lower the heat and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
- SAUCE: Pour in the coconut milk and chicken stock. It should sizzle as it hits the heat. Stir until smooth, lower heat to medium and cook, simmering at a rapid pace, for 8-10 minutes or until sauce reduces and thickens. After 8 minutes of simmering, add the chicken back in to finish cooking through. Stir in the brown sugar, lime juice, and cilantro. If desired, add in the fish sauce. Stir and continue to simmer until chicken is cooked through (juices run clear and it is cooked to 165 degrees F), about 2-3 minutes. Taste and adjust for any additional salt/pepper needed.
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5/5 (1)Total Time 25 minsCategory DinnerCalories 328 per serving
- Heat a large skillet over medium-high heat. Add the oil, onion, garlic, Thai chili, and curry. Stir together with a wooden spoon, cooking for 4-6 minutes until the onions are soft.
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- Heat vegetable oil in a large skillet for 2 minutes over medium high heat until the hot and the oil starts to sizzle and shimmer. Place the marinated chicken on the skillet and cook for 5 minutes on each side until brown. Chicken does not need thoroughly cooked at this point. Transfer the chicken onto a plate.
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