Curried Chicken with Rice
Savor the rich and aromatic flavors of Curried Chicken with Rice, an easy yet satisfying one-pan meal perfect for any night of the week! Tender, bite-sized pieces of chicken thighs simmer in a luscious, spice-infused sauce made with creamy coconut milk, curry powder, turmeric, and tomato paste. The dish is elevated with the warmth of fresh ginger, garlic, and a hint of red pepper flakes for a subtle kick. Paired with fluffy basmati rice and garnished with fresh cilantro, this curried chicken recipe comes together in just 45 minutes, making it a go-to option for flavorful, wholesome dinners. Ideal for curry lovers, this gluten-free recipe offers bold taste and heartwarming comfort in every bite.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 1 medium Yellow onion
- 3 Garlic cloves
- 1 tbsp Fresh ginger
- 2 tbsp Olive oil
- 1.5 tbsp Curry powder
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 0.5 tsp Crushed red pepper flakes
- 1 cup Coconut milk
- 1 cup Chicken broth
- 2 tbsp Tomato paste
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 4 cups Cooked basmati rice
- 2 tbsp Cilantro (optional, for garnish)
Instructions
Dice the onion, mince the garlic, and grate the fresh ginger.
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces.
In a large skillet or saute pan, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it softens and begins to turn golden.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, turmeric, cumin, and crushed red pepper flakes to the pan. Stir well to coat the onions and release the spices' aroma for about 1 minute.
Add the chicken pieces to the pan, stirring to coat them in the spice mixture. Cook for 5-6 minutes, allowing the chicken to brown slightly.
Stir in the tomato paste, then pour in the coconut milk and chicken broth. Mix well to create a smooth sauce.
Season the mixture with salt and black pepper, then reduce the heat to low. Cover the pan and let the chicken simmer for 15-20 minutes, stirring occasionally, until the chicken is tender and fully cooked.
While the curry simmers, prepare the basmati rice according to the package instructions if you haven’t already done so.
Taste the curry sauce and adjust the seasoning with more salt or spice, if needed.
Serve the curried chicken over warm basmati rice. Garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5270 mg | 229% | |
| Total Carbohydrate | 204.1 g | 74% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 26.6 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 244 mg | 19% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2377 mg | 51% | |
*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.
