One pot chicken curry and rice

Remember those long work days and short evenings, when time just flies away like a bird? When you’re really hungry, there’s nothing easier and faster to make and nothing better to eat than that creamy, yellow one pot chicken curry and rice.

Combine it with some fresh vegetables, add some spices, and there you have it… the fastest and the tastiest dinner for someone who just came home with a growling stomach right on your table.

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Why you’ll love this one-pot chicken curry and rice recipe?

Rice is one of the best and easiest choices for dinner.

It’s creamy, it’s tasty, and that warm smell of curry is coming out of the pot. No matter what kind of rice you use, you can’t go wrong with a combination of rice, chicken and vegetables.

And the most important thing in the mind of a hungry person – it’s simple and quick.

Ingredients you’ll need

🐓 Chicken breast – you can you any other part of the chicken or, if you wish, you can entirely skip the meat and make the vegetarian version of vegetable rice curry.

🍚 Rice – in this recipe we used basmati rice, but the risotto will be even better if you use the rice for risotto.

🥒Zucchini – one middle-sized zucchini will be enough. Don’t peel the zucchini as the green color will give a special note to the curry risotto.

🌽 Sweet corn – If you wish to use fresh sweet corn then cook the corn before you put in the rice pot. We used a can of sweet corn and it worked out great.

🧅 Onion – one middle-sized onion will be just perfect for this recipe.

🧄 Garlic – Adjust garlic to taste. If you don’t like the taste of garlic, you can skip it, but we highly recommend that you use at least one clove.

🥃 Oil – we used three tablespoons of olive oil, you can replace it with sunflower oil, coconut oil, or butter.

🍛 Curry


🌽 You can skip the chicken and use soy pieces instead. Or skip the chicken entirely, it will still taste great.

🌶️ Add more vegetables for more colors – red bell pepper looks and tastes delicious in combination with green zucchini.

🥥 If you want a creamier version of curry chicken with rice, add coconut milk from the can.

🧀 For a cheesier taste sprinkle with parmesan cheese.

Equipment you’ll need

cooking pot or pan

chopping board

a knife

a cooking spoon

How to make one pot chicken curry and rice?

shredded ingredients for chicken curry  and rice

Step 1: Prepare all the ingredients and wash the vegetables.

Step 2: Cut the chicken breasts into small pieces, they shouldn’t be bigger than two square centimeters. Slice the zucchini into pieces of the same size as the chicken as well. Chop the onion and garlic.

Step 3: Heat the oil in the pan and add the onions and pieces of garlic. Saute for a few minutes until the onion gets soft and yellow.

Step 4: Add the pieces of chicken breast. Saute until the chicken loses its pink color and gets light brown.

Step 5: Add the pieces of zucchini and mix well. Now add the rice, curry, salt, and black pepper.

Step 6: After stirring it well for two minutes add water. Make sure you don’t add too much water, just enough that it covers all the ingredients.

Step 7: Bring to a simmer then reduce the heat to low. Cook for another 15-20 minutes, and keep adding the water, but only one cup at a time.

Step 8: Last 3 minutes add cooked sweet corn to the pot.

Step 9:Try the rice if it tastes cooked. Then turn off the heat, cover the pot with the lid and set it aside for another 5 minutes.

Now your curry chicken and rice are ready to enjoy 🙃 Bravo to the cook!

How to store chicken curry and rice?

Storing it in the fridge

We recommend storing chicken curry and rice in the fridge in an airtight container or pot covered with plastic foil for up to two days.


Wait for the chicken curry and rice to cool down, then spread the rice on a baking sheet and freeze it for a few hours till it gets solid. When it’s almost frozen, divide it into more portions and freeze them again in plastic bags, airtight containers, or zip-top bags. Label the bags and write the date of the cooking on top of the bags.

When you want to use the rice, it’s best to thaw it in the fridge overnight. Reheat it in a skillet using hot oil or in a microwave. Do not freeze and unfreeze the rice more than once.


What to do with spoiled rice?

You should not eat spoiled rice. When rice gets spoiled, if you don’t want to discard it, it’s best to add it to the compost. Together with other kitchen waste, it will add specific nutrients to the soil in the making.

How many rice grains are in 1 kg of rice?

50 grains of rice approximately weight 1 gram. In a kilo of rice, there are about 50.000 grains of rice.

Is white rice gluten-free?

Yes, rice grains are gluten-free, but you need to be careful about how the rice is prepared. To be fully sure, it’s best to prepare the rice yourself. If you are eating outside, ask the waiter or the cook if a specific dish made of rice is prepared with other ingredients containing gluten.

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Simple cabbage pie


Authentic beef goulash

Ham and cottage cheese crescent rolls

Egg muffins with sausage

One pot chicken curry and rice

Servings 4 people
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes


  • 1,5 cup of basmati rice (or other rice of your choice)
  • 2 pieces of chicken breast
  • 1 middle sized zucchini
  • 1 cup of canned sweet corn
  • 1 onion
  • 3 cloves of garlic
  • 3 tbsp olive oil
  • 2 tbsp curry powder
  • salt, black pepper
  • other seasoning you like


  • Cut the chicken breast and zucchini into small pieces, 2 cm by 2 cm. Cut the onion and the garlic to p smaller pieces.
  • Heat the oil in the pan and when hot, add the onions and garlic. Saute for a few minutes until onion gets soft and golden.
  • Now add the pieces of chicken and stir until the chicken loses the pink color and becomes light brown. Add the zucchini and stir for a minute.
  • Add the rice to the pot and stir until the rice becomes transparent.
  • Add curry, salt, black pepper and additional spices to the pot. Stirr for a minute and add two cups of water. The water should cover other ingredients in the pot. Bring to a simmer then keep cooking on low, reduced heat. Add the water when needed, only a cup at a time.
  • Taste the rice when it looks almost cooked, in about 15 minutes. Just before the end add a cup of canned sweet corn and mix it into the rice.
  • Turn of the heat and set aside for 5 minutes with a lid covered.
  • Enjoy 🙂


🌽 Skip the chicken and make a vegetarian version with more vegetables instead. 
🌽 Do not stir the rice all the time, just as little as needed. Mixing the rice too much could make the rice too sticky.
🌽 To make a creamier version of the rice, add coconut milk from the can. 
🌽 For a more cheesy taste, sprinkle with shredded parmesan cheese when the rice is finished.
🌽 Keep the rice in the fridge for up to two days, freeze and thaw the dish only once. 
Calories: 545kcal
Cost: $4
Course: Main Course
Keyword: chicken rice, one pot, rice curry


Calories: 545kcal

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