ONE POT CURRY CHICKEN AND RICE
Mild Indian Spiced Curry Chicken cooked in one pot with flavorful Basmati Rice! Friends, this one pot dinner comes with promise of a comforting and easy weekday meal and NO huge pile of dishes to wash! Sounds perfect?! Isn't it? Curry Chicken being special favorite of everyone in my family..... Often, this one pot is my favorite to serve over weekdays! Where everyone loves the kitchen filled with Curry Chicken aroma, my secret favorite is: far less dishes to clean..... Start to end, you need ONE pot! Plus flavor!? Like eating, Chicken Curry and Rice in your favorite Indian restaurant!All component of Curry Chicken Pot help boost each other's flavor! Since chicken cooks in same pot and in same spices, rice absorbs a LOT of flavor from chicken and masala. Amazingly, I almost never have to use chicken stock for such one pot rice since chicken itself releases a lot of juices and flavor in the pot.No Need to Pre-Marinate Chicken:For similar reason, I never have to pre-marinate chicken for one pot or casserole recipes. All I do is: coat chicken in lemon and salt, then sprinkle with spices, mix and leave aside while I prepare rest of ingredients. A flavor-explosion happens when that spice coated chicken is seared in pan, before going for a flavor-bath with ginger-garlic masala basmati rice!Chicken Curry or Curry Chicken:In my home, we don't address this dish as "curry" at all! We call it, "Chicken Chawal (Rice)". For blog, I was really wondering if I should call this, Curry Chicken and Chicken Curry? Really, just by shuffling these two words, dish gets entirely new meaning. I did not want to confuse any one thinking, this is: "Chicken Curry that is chicken with curry gravy served over rice". Rather, it is: "Curry Chicken and Rice that is curry spiced chicken cooked in one pot with rice". Do you too treat these two separately, or only I was overthinking? ;-)You know what?! At the end, no matter how we shuffle these words....... result is a flavorful Indian Chicken Dinner, all prepared in one pot. I would rate this curry mild spicy yet with very distinct flavor of Indian Masalas(spices). If same curry was prepared without rice, it may be little strong for some people. But, rice act as neutral flavor-absorbent base and hence overall taste is: a mild, delicious, savor-every-bite kinda curry. Serve some yogurt on side and you don't need anything else for dinner!Diet Info: This Curry Chicken dinner is Gluten Free and also dairy free. Also, this one pot dinner is great to make ahead for up-to 2 days. Just re-heat and enjoy! Schools are opening shortly, you can also pack leftovers, for lunch, for your kiddos with yogurt on side! How good does that sound?Friends, I hope you enjoying beginning of a new week! Wish you a great day ahead! - Savita
Provided by Savita
Categories Curry Main Course
Time 35m
Number Of Ingredients 16
Steps:
- In a bowl, add lemon juice and 1/2 tsp salt. Add chicken, coat in lemon, sprinkle 1/2 tsp of curry powder and 1/4 tsp garam masala and set aside while we prep rest of ingredients.
- In a food processor, add onion, garlic, ginger (if not using paste) and process or grate to coarse texture mix. Set aside. Also, wash rice under running water, soak in fresh clean water and set aside.
- Heat oil in heavy bottom pan, add chicken seasoned skin side down. Reserve lemon juice of bowl. Sear chicken on high heat for 3 minutes each side or until skin is crisp caramelized. Drain on paper towel and set aside.
- In the same hot oil, add onion mixture and saute until onions are soft and started to change color (amber), just caramelize at the edges. (about 4 minutes) Don't let them too brown.
- Now, add remaining 1/4 tsp garam masala, 1/2 tsp curry powder, cumin seeds and cook for 30 seconds. Then add mace, star anise, cayenne, with 1/2 tsp of salt, reserved lemon juice, and grated tomatoes. Cook until tomatoes are soft, cooked, and oil starts to show on edges. (about 4 minutes)
- Add in rice (drain soaking water) and fresh 3 cups of water with half of chopped cilantro (3 tbsp), and mix well. Return chicken on top of rice, and bring to boil. Cover with tight lid, and cook for 12 minutes on medium heat.
- After 12 minutes, switch-off heat and leave pot covered for 5 minutes. Now, remove chicken, fold in remaining cilantro, return chicken to pan and cover to keep warm until ready to serve!
ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES
Baking rice is a fail-safe way to a fluffy bowl of grains - and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.
Provided by Ali Slagle
Categories dinner, weekday, grains and rice, poultry, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
- Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
- Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.
ONE-PAN CHICKEN RICE CURRY
I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.
Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
ONE-POT JAPANESE CURRY CHICKEN AND RICE
Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.
Provided by Kay Chun
Categories dinner, grains and rice, one pot, poultry, vegetables
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
- In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
- Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
- Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
- Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.
ONE POT COCONUT CHICKEN CURRY RICE
One Pot Coconut Chicken Curry Rice - a super easy all in one pan family-friendly meal with pieces of tender chicken thigh and vegetables with delicious coconut and curry flavours.
Provided by Siobhan (Slimming Eats)
Categories Main
Time 30m
Number Of Ingredients 16
Steps:
- Rinse rice under cold running water to remove any excess starch.
- Spray a frying pan over a medium heat with cooking oil spray, add the chicken and soy sauce fry until lightly golden.
- Add in the vegetables, garlic and ginger and fry for a further few minutes just to soften.
- Add the curry powder and rice stir just until everything is evenly coated.
- Add in the stock, coconut milk and frozen peas , bring to a boil, then simmer just until liquid is absorbed (don't stir),
- Add lid, turn off heat and leave for approx 10-12 minutes for perfectly cooked rice.
- Taste and season with some salt and pepper as needed and stir in some chopped coriander (optional)
- Serve and enjoy!!
Nutrition Facts : Calories 340 calories, Carbohydrate 47.9 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 7.9 grams fat, Fiber 3.4 grams fiber, Protein 20 grams protein, SaturatedFat 2.5 grams saturated fat, ServingSize 1 SERVING, Sodium 540 milligrams sodium, Sugar 4.7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ONE POT CHICKEN CURRY & RICE
A delicious recipe for creamy chicken curry and rice, all cooked together in one pot and in less than 30 minutes. Mid week meals made easy!
Provided by Ciara Attwell
Categories Dinner
Time 28m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan on a medium heat on the hob.
- Add the onion, garlic and ginger and cook for 2-3 minutes until the onions have softened but haven't yet started to brown.
- Add the curry powder, garam masala and turmeric and mix well, cooking for a minute.
- Add the diced chicken and stir well before pouring in the coconut milk and stock.
- Add the rice.
- Bring to the boil, reduce to a simmer and cook for approximately 15 minutes until the rice is cooked through.
- Stir every few minutes to prevent the rice from sticking.
- Remove from the heat and stir in the baby spinach. The heat will wilt it down very quickly.
- Serve immediately.
Nutrition Facts : ServingSize 1 Serving, Calories 499, Sugar 4.5 g, Sodium 363.2 mg, Fat 25.4 g, SaturatedFat 17.6 g, TransFat 0 g, Carbohydrate 35.8 g, Fiber 1.8 g, Protein 32.3 g, Cholesterol 79.1 mg
ONE-POT CHICKEN & CURRY RICE
Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side
Provided by Shivi Ramoutar
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
- Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.
Nutrition Facts : Calories 485 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
ONE POT CURRY CHICKEN AND RICE
This Coconut Curry Chicken and Rice is a wonderfully balanced meal made with so many flavors including green curry, coconut milk, and garlic.
Provided by Lee Funke
Categories Main Meal
Time 45m
Number Of Ingredients 23
Steps:
- Preheat the oven to 350ºF.
- Add the kosher salt, garlic powder, coriander, and ground ginger to a small bowl and mix until combined.
- Pat the chicken thighs dry with a paper towel. Sprinkle the chicken thighs with the dry rub and pat the rub into both sides of the chicken thighs.
- Place the chicken thighs on a plate and slather 2 teaspoons of chili sauce over the top of the chicken thighs. Set aside.
- Add the coconut milk and broth to a large bowl with a pour spout. Whisk the two ingredients together until combined.
- Add fish sauce, curry paste, grated ginger, and lime juice to the coconut milk and broth and whisk until all the ingredients are well combined. Set aside.
- Heat a large dutch oven over medium/high heat. Add the ghee to the Dutch oven.
- When the ghee is melted and fragrant, place the chicken thighs in the Dutch oven with the chili sauce side down. Sear the chicken thighs for 2 minutes on one side and then remove them from the dutch oven (you are only searing one side of the chicken thighs).
- Turn the heat to medium and scrape the bottom of the pan with a spatula to loosen all the brown bits from the bottom of the pan. Add the onions.
- Sauté the onions in the ghee and chicken juices for 2-3 minutes.
- Add the garlic to the onions and saute for an additional minute.
- Next, pour the uncooked jasmine rice into the dutch oven and toast the rice for 2 minutes with the garlic and onion.
- Add the bell pepper, carrots, and peas to the pot and stir.
- Pour the coconut curry mixture into the pot and stir to combine all the ingredients.
- Finally, place the chicken thighs on top of the other ingredients.
- Place the lid on the Dutch oven and bake at 350ºF for 25-30 minutes or until the rice has completely cooked and absorbed most of the liquid and the chicken is 165ºF.
- Remove the Dutch oven from the oven and let it rest for 5 minutes.
- Uncover the Dutch oven and sprinkle it with cilantro, basil, and red onion.
- Enjoy!
Nutrition Facts : ServingSize 1/6, Calories 461 calories, Sugar 6, Fat 22, Carbohydrate 41, Fiber 4, Protein 24
ONE-PAN CHICKEN RICE CURRY
I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.
More about "one pan chicken rice curry food"
ONE PAN COCONUT CHICKEN CURRY AND RICE - THE GIRL WHO …
From the-girl-who-ate-everything.com
4.5/5 (21)Category Main CourseCuisine ThaiTotal Time 25 mins
- In a large skillet, heat oil over medium high heat. Add the onion and peppers and sautee for a couple of minutes. Add the chicken and sautee for 5-6 minutes or until no longer pink. Add more oil if needed while cooking.
- Add the remaining tablespoon of olive oil, Add the curry powder, coriander, and rice. Sautee for 30 seconds. This helps the spices bloom. Quickly add the chicken broth, coconut milk, and salt.
- Simmer covered over low heat for 15-20 minutes or until rice is tender. Stir in the ginger for the last couple minutes.
CHICKEN CURRY A ONE PAN MEAL, PREPARED AND COOKED …
From properfoodie.com
5/5 (2)Total Time 30 minsCategory Dinner, Main CourseCalories 454 per serving
- For best and quickest results use a large griddle pan for cooking. Food items will cook a lot quicker using this method so remember to check and stir regularly.
- 1.Firstly prepare the fresh coriander by separating the stems from the leaves. Place the leaves to one side for later. Finely chop the stems and also place to one side.
- 2.Next dice the chicken into 2cm cubes and place in a large bowl. Add the curry powder, coriander stems, crushed garlic, salt and pepper and mix well to fully coat in the seasoning.
- 3.Place the griddle pan on a medium-high heat and add the oil. Then add the seasoned chicken to the griddle pan and fry off evenly, using a wooden spoon to stir and turn the chicken. Once the chicken is cooked and a golden brown colour on all sides, add the bell pepper, tinned tomatoes, ground almonds, and stir well. Refill the tomato can with tap water and place to one side.
ONE-PAN CHICKEN CURRY RICE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 45 minsCategory Dinner
- 1. Season the chicken pieces with salt, then heat a large skillet on high. When quite hot, add the olive oil and place the chicken, skin side down, in the pan. Do not touch the chicken for a full 10 minutes. Then, remove the chicken from the pan, set aside on a plate and saute the onions in the drippings for three minutes. Add a teaspoon of salt to the onions while they cook.
- 2. Add the curry powder and sizzle that for a few seconds. Next, add the rice and stir to coat in the oil. Nestle the chicken in the rice, skin side up this time, and add the chicken stock. Season the whole pan with one teaspoon of salt.
- 3. Bring the pan to a rapid boil and then place a well-fitting lid on the pan, turn the heat down to very low and do not touch the pan for 13 minutes. After 13 minutes, lift the lid and toss the cauliflower florets into the pan quickly and then place the lid back on.
- 4. Continue cooking for another seven minutes, then turn the heat off and allow the pan to sit, still covered, for five minutes. Then, uncover and serve immediately with a dollop of yoghurt, a wedge of lemon, a sprinkle of salt and pepper and fresh coriander leaves to garnish.
CURRY CHICKEN RICE (INSTANT POT, PRESSURE COOKER) RECIPE ...
From chefdehome.com
Cuisine AsianCategory CurryServings 4Total Time 27 mins
- In a bowl, add chicken thighs, season with 1/2 tsp curry powder, lemon juice and generous 2 pinch of salt. Set aside. Start Instant Pot to saute setting. Heat oil. Ad chicken and cook until no longer pink from both sides (2-3 minute each side). Remove in a plate.
- In Instant Pot, add curry paste, followed by remaining curry powder, whole spices, chili powder (if using) and saute 30 seconds. Add tomatoes and simmer until oil separates (2-3 minutes).
- Add rice, coconut milk, salt, green peas with water (or stock if using). Mix well. Return chicken to pot. Close the lid. Set to cook on Manual, High Pressure for 4 minutes. Once timer completes. Let pressure auto release for 10 minutes.
- Open lid. Fluff rice. Add cilantro. Garnish with red onion, cilantro, green chilies. Serve and enjoy. (Crumble crispy skin on top if reserved and fried from step 1)
ONE POT CHICKEN AND RICE - ONE POT RECIPES
From onepotrecipes.com
5/5 (2)Total Time 30 minsCategory Main CourseCalories 428 per serving
- Add broth, Cajun seasoning, salt, pepper, rice, green pepper, red pepper, corn and mix everything together.
RECIPE: CHICKEN & COCONUT CURRY OVER BROWN RICE - BLUE APRON
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4/5 Total Time 35 minsCuisine ThaiCalories 690 per serving
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CURRY CHICKEN AND RICE (ONE POT) - BISCUITS AND LADLES
From biscuitsandladles.com
Estimated Reading Time 1 minTotal Time 30 mins
- Heat a saucepan with oil. Drop in chicken pieces, allowing it to brown but not cooked through. Remove chicken from sauce pan. Add in rice, curry, carrots, green beans, bay leaf and salt. Stir and add water and chicken pieces, adding the stock from the chicken as well.
- Bring rice to a boil. Immediately, it boils over, reduce heat to low and let simmer for 20- 25 minutes till all the water is absorbed and rice is cook through. Switch of the heat, let rice rest for about 5 minutes and fluff with a fork.
ONE POT CURRY CHICKEN AND RICE - CREME DE LA CRUMB
From lecremedelacrumb.com
4.9/5 (37)Total Time 30 minsCategory Main CourseCalories 538 per serving
- In a large, 2-inch deep skillet with a lid, heat oil. Add chicken, onions, and bell peppers, and saute 1 minute.
- Sprinkle with 1 tablespoon curry powder and 1/2 teaspoon salt and saute about 1 minute longer til golden brown on the outside. (Chicken will not be cooked through yet) Transfer to a dish and cover to keep warm.
- In the same pan, combine rice, broth, water, salt, sugar, and remaining 2 teaspoons curry powder. Stir well.
ONE PAN CHICKEN AND RICE CASSEROLE - TASTES BETTER FROM ...
From tastesbetterfromscratch.com
4.8/5 (176)Calories 418 per servingCategory Main Course
- Preheat oven to 350 degrees F. Grease a 9x13'' pan (or similar size casserole dish) with non-stick cooking spray. Set aside.
- Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese.
- Nestle chicken breasts into the rice mixture. Cover the dish with aluminum foil (the pan will be very full!) and bake for 1 hour 30 min to 2 hours , or until rice is tender and chicken is cooked through. (Mine usually bakes in 1.5 hours, but time may vary depending on oven, altitude and other variables).
- Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15-20 minutes before serving.
EASY ONE POT CHICKEN AND RICE - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
Ratings 6Calories 697 per servingCategory Breakfast/Lunch/Dinner
- Season with Salt, Paprika Curry Powder Garlic powder and Black Pepper. Mix well and set aside.
CHICKEN CURRY {30 MINUTES, ONE POT} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (19)Total Time 30 minsCategory DinnerCalories 399 per serving
- PREP: Dice the onion, mince the garlic and ginger. You can peel the ginger with a spoon or vegetable peeler and then finely mince it. Cut the chicken into bite sized pieces. Toss the cubed chicken pieces in 1/2 tablespoon curry powder, salt and pepper (add to taste; I add 1 teaspoon salt and 1/2 teaspoon pepper). Toss the chicken until coated.
- CHICKEN: Heat 1 tablespoon coconut oil in a large and deep cast iron skillet over medium-high heat. Once coconut oil is melted, add in the chicken. Cook over medium-high heat until golden on the outside, but not cooked through inside, about 4-5 minutes. Remove to a plate and cover with foil.
- FRAGRANCE: Return the skillet to the stovetop, and add remaining 2 tablespoons coconut oil. Add the diced onion and saute for 3-5 minutes or until onions are beginning to turn golden; add the garlic and ginger. Stir to coat everything with the oil. Lower the heat and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
- SAUCE: Pour in the coconut milk and chicken stock. It should sizzle as it hits the heat. Stir until smooth, lower heat to medium and cook, simmering at a rapid pace, for 8-10 minutes or until sauce reduces and thickens. After 8 minutes of simmering, add the chicken back in to finish cooking through. Stir in the brown sugar, lime juice, and cilantro. If desired, add in the fish sauce. Stir and continue to simmer until chicken is cooked through (juices run clear and it is cooked to 165 degrees F), about 2-3 minutes. Taste and adjust for any additional salt/pepper needed.
ONE PAN THAI COCONUT YELLOW CURRY CHICKEN & RICE ...
From ambitiouskitchen.com
4.9/5 (106)Calories 436 per servingTotal Time 40 mins
- Place a large deep 10 inch skillet over medium high heat. (If you do not have a skillet a large pot will also work very well!) Add in coconut oil and garlic. Once hot, add in chicken and season generously with freshly ground salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet (it should be greased enough already for sauteing), add garlic, ginger, chopped green onion, red bell pepper, green beans and carrots. Saute over medium heat for 3-4 minutes to absorb pan flavors.
- Next add in coconut milk, yellow curry powder, turmeric, lime juice and salt; stir well to combine. Bring to a simmer, then fold in the rice, making sure it is evenly distributed.
- Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20 minutes. After 20 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and green onion.
ONE POT COCONUT CURRY CHICKEN AND RICE - AHEAD OF THYME
From aheadofthyme.com
5/5 (2)Total Time 1 hrCategory ChickenCalories 537 per serving
- Combine chicken breasts with marinade ingredients (yogurt, oil, paprika, salt and pepper) in a mixing bowl. Stir well with a spatula to coat the chicken well. Cover with cling wrap and refrigerate for at least 30 minutes or overnight.
- Heat vegetable oil in a large skillet for 2 minutes over medium high heat until the hot and the oil starts to sizzle and shimmer. Place the marinated chicken on the skillet and cook for 5 minutes on each side until brown. Chicken does not need thoroughly cooked at this point. Transfer the chicken onto a plate.
- In the same skillet, add onions, garlic, ginger, jalapeno and bay leaves. Stir to cook for 2 minutes until fragrant. Add rice and stir well to combine. Add coconut milk and water. Bring the mixture to a boil.
HOW TO MAKE ONE PAN CHICKEN AND RICE - FOOD FUN & FARAWAY ...
From kellystilwell.com
5/5 (2)Total Time 1 hr 20 minsCuisine AmericanCalories 586 per serving
- Sprinkle chicken with 1 1/2 teaspoons of salt and 1/2 teaspoon of freshly grated black pepper. Set aside.
- Heat oil in a 12-inch cast iron skillet over medium high heat. Once oil is hot, reduce the heat to medium.
SHEET PAN CURRY CHICKEN AND CARROTS WITH BASMATI RICE ...
From thefoodcharlatan.com
5/5 (1)Total Time 50 minsCategory Main CourseCalories 679 per serving
- Preheat the oven to 425 degrees F. Move the rack to the upper 1/3 of the oven (I just put it one notch higher than the middle where it normally sits.)Roughly chop the carrots (see photo) and add them to a large bowl.
- Make them roughly the same size as the carrotsDrizzle the carrots and shallots with olive oil, then sprinkle with 1 teaspoon salt and black pepper to taste.
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