One-pot chicken curry and rice is ideal for extended work days and short evenings when time flies away like a bird. When you’re hungry, there’s nothing faster to make and nothing better to eat than a bowl of creamy, warm, comforting and delicious rice.
Combine it with fresh vegetables and coconut milk, add some spices, and there you go—the quickest and tastiest dinner for someone with a growling stomach can be on your table in less than thirty minutes.
Jump to RecipeWhy you’ll love this one-pot chicken curry and rice recipe?
It’s easy to prepare, leaving no mess in the kitchen and requiring only minimal cleanup. This recipe is perfect for days when you’re short on time.
It’s creamy, it’s tasty, and that warm smell of curry coming out of the pot will enchant you. No matter what rice you use, you can’t go wrong with this combination of ingredients.
It provides a good mix of protein, carbohydrates, and vegetables. It’s as nutritious as it is delicious, and it’s all made in one pot.
Besides that, it’s customizable. The recipe can be easily adjusted to serve personal preferences or use whatever is available in the refrigerator. You can swap the chicken for some other meat or skip it entirely. Also, most vegetables can be used for this curry rice.
Plus, it’s economical, time-saving, and has a short preparation time. It is a cost-effective meal that uses simple, readily available ingredients.
Ingredients you’ll need
CHICKEN – You can use any other part of the chicken or, if you wish, 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 Arborio or any other risotto-friendly rice.
COCONUT MILK – Canned coconut milk will add sweetness and creaminess to the rice. This combination creates a comforting, well-rounded dish with a hint of exotic flavor.
BELL PEPPERS – Red and green bell peppers beautifully enhance the color of your bowl and add some freshness and crunch to your rice.
AN 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 it, you can skip it, but we highly recommend using at least one clove.
OIL – We used three tablespoons of olive oil, you can replace it with sunflower oil, coconut oil, or butter.
SALT & BLACK PEPPER – because the rice is already flavorful and tasty with all other ingredients, you won’t need any other spices than salt and black pepper
CURRY POWDER – Adding curry powder to this dish with vegetables brings a warm and aromatic taste. It adds layers of spices like turmeric, cumin, coriander, and sometimes chili, providing a mild heat and a tasty, deep flavor. The dish is vibrant, fragrant, and comforting.
CHICKEN BROTH – This can be replaced with vegetable broth. It’s best if the broth is hot when added to the pot.
PARSLEY – Use fresh parsley for an enhanced aroma and decoration.
Variations and customizations
You can skip the chicken and use soy pieces instead, or skip the chicken entirely and replace it with other vegetables; it will still taste great.
Add more vegetables for more colors – red bell pepper looks and tastes delicious with green zucchini.
For a cheesier taste, sprinkle with parmesan cheese.
Add mango or pineapple. Blend fresh or dried mango and pineapple slices into the curry sauce for a sweet, tangy contrast to the savory spices.
Use peanuts or peanut butter. Stir in peanut butter or ground peanuts for a nutty, creamy richness that adds depth and texture.
Marinate the chicken in yogurt. Add spices for extra tenderness and tang, then cook it with the curry sauce for added complexity.
How to make one pot chicken curry and rice
STEP 1: Prepare all the ingredients and wash the vegetables.
STEP 2: Cut the chicken thighs into smaller, bite-sized pieces. Then, slice the bell peppers into pieces the same size as the chicken. Finally, slice the onion and garlic into small pieces to blend flavors and textures.
STEP 3: Heat the oil in a skillet and quickly fry the onions and garlic. The onions should become soft and translucent and start to turn a nice golden color.
STEP 4: Add the chicken and bell papers. Generously sprinkle with curry powder and add salt and black pepper to taste.
STEP 5: Fry the chicken with bell peppers for a few minutes on high heat. When done, the chicken should not be fully cooked, but just enough that you will add it to the rice for the last 10 minutes of cooking.
If the heat is too high, you might want to add a few tablespoons of water, but make sure you cook it long enough for all the water to evaporate.
STEP 6: Transfer the chicken and vegetables to another bowl. Cover it with a lid and set aside to keep it warm.
STEP 7: Add oil to the same skillet pan and quickly toast the rice until translucent. Then, add a cup vegetable broth, spices and the remaining curry powder. Cook slowly on low-medium heat and stir often so the rice is not burned.
STEP 8: Add the chicken and vegetables after ten minutes of cooking. Cook it all together for another ten minutes.
STEP 9: Lastly, add a cup of coconut milk and gently stir the rice until the coconut milk is evenly incorporated into the whole dish.
STEP 10: Sprinkle with fresh parsley and a few basil leaves, serve and enjoy!
Serving suggestions
- Salads – One pot chicken curry with rice will pair perfectly with cucumber and mint yogurt salad, or juicy mango paired with avocado in a more tropical version of a salad. Another simple and vibrant combination is a salad with thinly sliced onions, fresh tomatoes, and a sprinkle of coriander.
- Drinks – If you choose wine, Riesling will pair perfectly with this dish. Coconut water, spiced lemonade or cucumber mint cooler are some great non-alcoholic drinks that will add a desired freshness. After this fabulous meal, you might want to serve homemade baobab juice instead of a dessert.
- Dessert – A great choice is a creamy, cold mango lassi-inspired sorbet to cleanse the palate after the curry. As well as a creamy rice pudding made with coconut milk and garnished with toasted coconut flakes, delicious no-churn baobab ice cream with coconut milk or gluten-free baobab bars with coconut flour and white chocolate
How to store it
We recommend keeping chicken curry and rice in the refrigerator. Store it in an airtight container or pot covered with plastic foil for up to two days.
You can also freeze it. Wait for the dish to fully cool, 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, it will stay good for up to two months.
When you want to use the rice, it’s best to thaw it in the fridge overnight. Reheat it in a skillet in a microwave. Do not freeze and unfreeze the rice more than once.
One pot chicken curry and rice FAQs
You should not eat spoiled rice. When rice gets spoiled, it’s best to add it to the compost if you don’t want to discard it. Together with other kitchen waste, it will add specific nutrients to the soil in the making.
50 grains of rice approximately weight 1 gram. In a kilo of rice, there are about 50.000 grains of rice.
Yes, rice grains are gluten-free, but you must be careful about preparing the rice. To be entirely 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 gluten-containing ingredients.
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One pot chicken curry and rice
EQUIPMENT
- 1 skillet pan
- 1 chopping board
INGREDIENTS
- 200 g rice
- 500 g chicken thighs
- 300 g bell peppers
- 240 ml coconut milk
- 1 onion
- 3 cloves of garlic
- 3 tbsp oil
- 3 tbsp curry powder
- pinch salt
- black pepper
- fresh parsley
- fresh basil
INSTRUCTIONS
- Prepare all ingredients and wash the vegetables.
- Cut chicken thighs and bell peppers into bite-sized pieces. Finely slice the onion and garlic.
- Heat oil in a skillet and sauté onions and garlic until soft and golden.
- Add chicken and bell peppers. Season generously with curry powder, salt, and pepper.
- Saute the chicken and peppers on high heat for a few minutes until the chicken is mostly cooked. If needed, add a splash of water, cooking until it evaporates.
- Transfer the chicken and vegetables to a bowl and cover to keep it warm.
- In the same pan, add oil and toast the rice until translucent. Add a cup of water, spices, and remaining curry powder. Cook on low-medium heat, stirring regularly.
- After 10 minutes, add the chicken and vegetables to the rice. Cook for another 10 minutes.
- Stir in the coconut milk until fully combined.
- Garnish with fresh parsley and basil. Serve and enjoy!