Curry Rice
Elevate your dinner table with the warm, aromatic flavors of Curry Rice, a one-pot wonder that seamlessly blends tender chicken, fragrant basmati rice, and vibrant vegetables in a rich, creamy coconut milk sauce. Infused with bold spices like curry powder and turmeric, this dish is a harmonious balance of comforting and exotic. Perfect for busy weeknights, it comes together in just 45 minutes, making it an ideal choice for a flavorful family meal. Finished with a sprinkle of fresh cilantro and a squeeze of zesty lime, this hearty and wholesome recipe is as visually stunning as it is delicious. Whether you're seeking a quick dinner solution or an introduction to global cuisine, Curry Rice is the ultimate choice for satisfying, well-rounded flavors in every bite.
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 1 pound chicken breast, diced
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 14-ounce can coconut milk
- 2 cups chicken broth
- 1 large carrot, sliced
- 1 cup green peas
- 1 medium bell pepper, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped
- 4 lime wedges
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and grated ginger to the pot, cooking for an additional 2 minutes until fragrant.
Stir in the curry powder and turmeric powder, allowing them to cook for about 30 seconds to release their flavors.
Add the diced chicken breast to the pot and cook until the chicken is browned on all sides, about 5-6 minutes.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
Add the rinsed basmati rice, sliced carrot, green peas, and diced bell pepper to the pot. Stir to distribute the ingredients evenly.
Season with salt and black pepper, then cover the pot and reduce the heat to low. Let the curry rice simmer for 15-20 minutes until the rice is cooked and has absorbed most of the liquid.
Turn off the heat and let the pot sit, covered, for another 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and stir in the chopped cilantro.
Serve the curry rice hot, garnished with lime wedges on the side for an extra burst of fresh flavor.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 7966 mg | 346% | |
| Total Carbohydrate | 171.3 g | 62% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 52.8 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 290 mg | 22% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3489 mg | 74% | |
*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.
