One-Pan Coconut Curry Chicken and Rice
One-Pan Coconut Curry Chicken and Rice is a delicious, hassle-free dish that brings together the creamy richness of coconut milk and aromatic spices in just 25 minutes. Ideal for busy weeknights or casual gatherings, this one-pot wonder is both flavorful and satisfying. With tender chicken, fragrant herbs, and a touch of spice, every bite is a delightful experience. Customize it with your favorite veggies or protein substitutions for a personal twist. Easy to prepare and simple to clean up, this recipe will quickly become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
- 1 lb boneless skinless chicken breast
- 1 cup uncooked long-grain white rice
- 1 (14.5 oz) can coconut milk
- 1 cup chicken broth
- 4 cloves garlic
- 2 teaspoons curry powder
- Fresh basil leaves
- 2 tablespoons olive oil
- 1/2 cup white onion, diced finely
- 1 red chile pepper, diced
- 1 teaspoon coriander
- 1 teaspoon salt
- 1 teaspoon minced ginger
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sauté diced onions and red chile pepper for a few minutes. Add diced chicken and cook until no longer pink.
- In the last minute of cooking chicken, add minced garlic.
- Stir in curry powder, coriander, and rice; sauté briefly before adding chicken broth, coconut milk, and salt.
- Cover the skillet and reduce heat to low; simmer for about 15-20 minutes until rice is tender. Stir in minced ginger during the last few minutes.
- Finish by mixing in chopped basil just before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 70mg