One Pan Chicken Curry Rice Recipe
A flavorful and aromatic one pan recipe that combines tender chicken, fragrant curry, and fluffy rice. This easy-to-make meal is a delicious harmony of spices, protein, and carbs, perfect for a weeknight dinner or a cozy gathering with friends. Get ready to enjoy a hearty and satisfying dish that will transport your taste buds to the vibrant streets of India!
ingredients
- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
- 1 cup basmati rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup frozen peas
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- 2 cups chicken broth
- ½ cup coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
Heat the vegetable oil in a large skillet or pan over medium-high heat.
- 2.
Season the chicken pieces with salt and pepper, then add them to the pan. Cook until browned on all sides, about 5 minutes. Remove the chicken from the pan and set aside.
- 3.
In the same pan, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, approximately 3 minutes.
- 4.
Add the sliced bell pepper, frozen peas, curry powder, turmeric, cumin, coriander, paprika, and cayenne pepper (if using). Stir well to coat the vegetables in the aromatic spices.
- 5.
Add the basmati rice to the pan and stir to combine it with the vegetables and spices.
- 6.
Carefully pour in the chicken broth and coconut milk. Stir gently to evenly distribute the liquid.
- 7.
Return the browned chicken to the pan and bring the mixture to a boil. Reduce the heat to low, cover the pan with a lid, and simmer for 15-20 minutes or until the rice is cooked and the liquid has been absorbed.
- 8.
Remove the pan from heat and let it rest for 5 minutes, still covered.
- 9.
Fluff the rice with a fork and garnish with fresh cilantro before serving.
