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!
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.