One Pan Coconut Curry Chicken and Rice

There’s something special about a dish that brings the warmth of the tropics right to your dinner table. The One Pan Coconut Curry Chicken and Rice is one of those magical meals that instantly transports you to a sunny beach, even on a chilly evening. I remember the first time I tried this recipe; I was captivated by the aroma of spices wafting through my kitchen, accompanied by the creamy richness of coconut milk. It was as if I was on a culinary adventure, and I knew I had to share it with family and friends. The best part? You can whip it up in just one pan, making cleanup a breeze and allowing you to savor every bite with loved ones.

When I prepare the One Pan Coconut Curry Chicken and Rice, I can’t help but smile as I slice into colorful vegetables and tender chicken. Each bite bursts with flavor, from the savory notes of curry powder to the fresh, herbaceous touch of basil. It’s a celebration of taste and simplicity, perfect for those busy weeknights or cozy gatherings. Whether you’re a seasoned chef or just starting out, this dish is approachable and rewarding. I often find myself making it multiple times a month, and I bet you will too!

Ingredient List for One Pan Coconut Curry Chicken and Rice

Cooking is all about the ingredients! The One Pan Coconut Curry Chicken and Rice features a wonderful blend of flavors that work harmoniously. Fresh, vibrant vegetables, aromatic spices, and tender chicken come together to create a satisfying meal. Each ingredient plays a crucial role, contributing to the overall taste and texture of the dish.

• 2 tablespoons olive oil: Essential for sautéing and creating a rich base for the flavors.
• 1/2 cup white onion, diced finely: Adds sweetness and depth to the dish.
• 1 red chile pepper, diced: Brings heat and color; feel free to adjust based on your spice preference.
• 1 lb boneless skinless chicken breast, diced into 1-inch pieces: The main protein source that becomes tender and flavorful.
• 4 cloves garlic, minced: Infuses the dish with its aromatic essence.
• 1 tablespoon olive oil: For sautéing the spices and rice, enhancing the overall flavor.
• 2 teaspoons curry powder: The star spice that gives the dish its characteristic flavor.
• 1 teaspoon coriander: Complements the curry and adds unique earthiness.
• 1 cup uncooked long grain white rice: Absorbs the flavors and completes the meal.
• 1 cup chicken broth: Adds moisture and richness; opt for homemade or a quality brand.
• 1 (14.5 ounce) can coconut milk: Offers a creamy texture and subtle sweetness.
• 1 teaspoon salt: Enhances all the flavors in the dish.
• 1 teaspoon minced ginger: Adds warmth and complements the spices.
• 2 tablespoons chopped basil leaves: Fresh herbiness to finish off the dish beautifully.

Step by Step Guide for One Pan Coconut Curry Chicken and Rice

Cooking the One Pan Coconut Curry Chicken and Rice is an enjoyable journey that brings together all the ingredients in a seamless flow. Let’s dive into the steps that make this dish a masterpiece. Each step is designed to build on flavors and create a delicious final product you’ll be proud to share.

1. In a large skillet, heat the olive oil over medium-high heat. You want it hot enough to sauté but not so hot that it smokes. Add the onion and red chile pepper, and sauté for a couple of minutes until they soften and the onion becomes translucent.
2. Next, add the diced chicken breast to the pan. Cook for about 5 to 6 minutes or until the chicken is no longer pink. You may need to add a bit more olive oil if the pan gets too dry during cooking.
3. When the chicken is cooked, add the minced garlic and sauté for another minute. This will infuse the dish with a lovely garlic aroma and flavor.
4. Push the chicken and veggies to one side of the skillet. In the empty space, add the remaining tablespoon of olive oil. Then, sprinkle in the curry powder and coriander. Stir for about 30 seconds to bloom the spices—this will release their essential oils and enhance their flavors.
5. Quickly add the uncooked rice to the pan, stirring to coat it with the fragrant spices. This step is crucial as it allows the rice to absorb all those beautiful flavors before adding the liquids.
6. Now, pour in the chicken broth and the coconut milk. Stir well to combine everything, making sure to scrape up any flavorful bits stuck to the bottom of the pan.
7. Add the salt and stir again. Bring the mixture to a gentle simmer, then cover the skillet with a lid. This will trap the heat and cook the rice perfectly.
8. Let it simmer on low heat for about 15 to 20 minutes or until the rice is tender and has absorbed the liquid. You might want to check a couple of times, ensuring it doesn’t dry out. If it seems too dry, feel free to add a splash more chicken broth.
9. As the rice nears tenderness, stir in the minced ginger for the last couple of minutes of cooking. This step brightens the dish and adds a lovely zing.
10. Once the rice is tender, remove the skillet from the heat and gently stir in the basil leaves. This final touch adds a fresh, vibrant flavor and makes the dish pop.

Things Worth Knowing

Substitutions and Tips

Whether you’re looking to customize your dish or just need some helpful pointers, here are some tips for making the One Pan Coconut Curry Chicken and Rice even better!

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
• Freezing: This dish freezes well! Portion it into containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Variations: Feel free to add any vegetables you have on hand, like bell peppers, peas, or spinach.
• Serving: Serve with a side of cucumber salad or naan bread to complement the flavors.
• Spice Level: Adjust the heat by adding more or less red chile pepper, or include some red pepper flakes.
• Garnish: Finish with fresh cilantro or lime wedges for added brightness.

Pairing Suggestions for One Pan Coconut Curry Chicken and Rice

Serving the One Pan Coconut Curry Chicken and Rice can be just as delightful as making it! Here are some ideas to elevate your meal experience:

• Cucumber Salad: A refreshing cucumber salad pairs beautifully, balancing the warmth of the curry.
• Naan Bread: Soft naan bread is perfect for scooping up the curry and rice, making for a fun and interactive meal.
• Steamed Vegetables: A side of lightly steamed vegetables adds color and nutrition to your plate.
• Light Wine: For those who enjoy wine, a light white wine can complement the coconut flavors well.
• Cashews: Sprinkle roasted cashews on top for a bit of crunch and added richness.
• Festive Occasions: This dish is perfect for family gatherings, casual dinners, or even festive occasions like Ramadan, where sharing is key.

FAQ

Conclusion

The One Pan Coconut Curry Chicken and Rice is a remarkable dish that beautifully marries flavors and convenience in one pot. It’s perfect for busy weeknights or leisurely family dinners, and I wholeheartedly encourage you to try it. You’ll enjoy the creamy coconut, fragrant spices, and tender chicken that come together to create a truly satisfying meal. Give it a go, and I promise you won’t be disappointed!

One Pan Coconut Curry Chicken and Rice

The ultimate comfort food, this One Pan Coconut Curry Chicken and Rice is creamy, flavorful, and easy to make. Perfect for a weeknight dinner, this dish brings together tender chicken, aromatic spices, and creamy coconut milk in one satisfying meal. Make it tonight for a delicious experience!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine Asian

Servings 6 servings

Calories 400 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Skillet
• Chef's Knife
• Saucepan
• Cutting Board

Ingredients

  

• 2 tablespoons olive oil
• 1/2 cup white onion, diced finely
• 1 red chile pepper, diced can sub 1/2 teaspoon red pepper flakes for this or a jalapeno
• 1 lb boneless skinless chicken breast, diced into 1-inch pieces
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons curry powder
• 1 teaspoon coriander
• 1 cup uncooked long grain white rice
• 1 cup chicken broth I like to use Better than Buillion paste with water
• 1 14.5 ounce can coconut milk I like Thai kitchen
• 1 teaspoon salt
• 1 teaspoon minced ginger
• 2 tablespoons chopped basil leaves or 2 teaspoons dried basil

Instructions

 

• In a large skillet, heat the olive oil over medium high heat. You want it hot enough to sauté but not so hot that it smokes. Add the onion and red chile pepper, and sauté for a couple of minutes until they soften and the onion becomes translucent.
• Next, add the diced chicken breast to the pan. Cook for about 5 to 6 minutes or until the chicken is no longer pink. You may need to add a bit more olive oil if the pan gets too dry during cooking.
• When the chicken is cooked, add the minced garlic and sauté for another minute. This will infuse the dish with a lovely garlic aroma and flavor.
• Push the chicken and veggies to one side of the skillet. In the empty space, add the remaining tablespoon of olive oil. Then, sprinkle in the curry powder and coriander. Stir for about 30 seconds to bloom the spices—this will release their essential oils and enhance their flavors.
• Quickly add the uncooked rice to the pan, stirring to coat it with the fragrant spices. This step is crucial as it allows the rice to absorb all those beautiful flavors before adding the liquids.
• Now, pour in the chicken broth and the coconut milk. Stir well to combine everything, making sure to scrape up any flavorful bits stuck to the bottom of the pan.
• Add the salt and stir again. Bring the mixture to a gentle simmer, then cover the skillet with a lid. This will trap the heat and cook the rice perfectly.
• Let it simmer on low heat for about 15 to 20 minutes or until the rice is tender and has absorbed the liquid. You might want to check a couple of times, ensuring it doesn’t dry out. If it seems too dry, feel free to add a splash more chicken broth.
• As the rice nears tenderness, stir in the minced ginger for the last couple of minutes of cooking. This step brightens the dish and adds a lovely zing.
• Once the rice is tender, remove the skillet from the heat and gently stir in the basil leaves. This final touch adds a fresh, vibrant flavor and makes the dish pop.

Notes

• Tip 1: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
• Tip 2: This dish freezes well! Portion it into containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Tip 3: Feel free to add any vegetables you have on hand, like bell peppers, peas, or spinach.
• Tip 4: Serve with a side of cucumber salad or naan bread to complement the flavors.
• Tip 5: Adjust the heat by adding more or less red chile pepper, or include some red pepper flakes.

Keyword Coconut Curry Chicken, Curry Rice, Easy Dinner Recipe, One Pan Curry