Curried Chicken and Rice
Indulge in a hearty one-pan dinner with this Curried Chicken and Rice recipe, a dish that’s brimming with vibrant flavors and aromatic spices. Tender, golden-browned chicken thighs are nestled into perfectly cooked basmati rice infused with a robust blend of cumin, turmeric, garam masala, and ginger, creating a fragrant medley of tastes in every bite. A pop of sweetness from frozen peas and a fresh garnish of cilantro elevate this comforting meal to the next level. Quick to prepare and simmered to perfection in just 35 minutes, this easy weeknight dinner is equal parts nourishing and packed with global-inspired flair. Perfect for busy evenings, this dish is sure to become a family favorite. Keywords: curried chicken and rice, one-pot dinner, chicken and rice recipe, quick chicken curry, flavorful rice dishes.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 0.25 tsp cayenne pepper (optional, for spice)
- 2 tbsp tomato paste
- 2.5 cups chicken broth
- 1 cup basmati rice, rinsed
- 0.5 cup frozen peas
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.
In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Brown the chicken in the hot oil for 3-4 minutes on each side until golden but not cooked through. Remove the chicken and set it aside.
In the same pan, add the diced onion. Sauté for 4-5 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Stir in the cumin, coriander, turmeric, garam masala, and cayenne pepper (if using). Toast the spices for 1 minute to release their aromas.
Mix in the tomato paste and cook for another minute.
Pour in the chicken broth and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
Add the rinsed basmati rice to the pan, stirring to combine.
Nestle the browned chicken thighs back into the pan on top of the rice. Cover the pan with a lid and reduce the heat to low.
Simmer for 20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Halfway through cooking, scatter the frozen peas over the rice. Do not stir—let them steam on top.
Once cooked, remove the pan from the heat and let it rest, covered, for 5-7 minutes.
Fluff the rice with a fork, garnish with chopped cilantro, and serve hot.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4198 mg | 183% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 14.9 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 285 mg | 22% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2793 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
