Super Simple Super Quick Chicken Curry and Rice
Whip up a flavorful weeknight dinner in no time with this Super Simple Super Quick Chicken Curry and Rice recipe! With just 10 minutes of prep and a total cook time of 30 minutes, this creamy, aromatic dish combines tender chicken breast, fragrant curry spices, and rich coconut milk for a restaurant-quality meal at home. The recipe is beginner-friendly, featuring pantry staples like curry powder, canned diced tomatoes, and rice, alongside fresh ingredients like garlic, ginger, and cilantro for a burst of flavor. Perfectly balanced with savory spices and a hint of sweetness, this comforting chicken curry pairs beautifully with fluffy rice, making it an effortless one-pot meal the whole family will adore. Ideal for busy weeknights, meal prepping, or spicing up your dinner rotation, this is your go-to recipe for quick and easy homemade curry.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Cooking oil
- 1 large Onion
- 3 cloves Garlic cloves
- 1 teaspoon Fresh ginger
- 2 tablespoons Curry powder
- 400 grams Canned diced tomatoes
- 200 milliliters Coconut milk
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 cup Rice
- 2 cups Water
- 3 tablespoons Fresh cilantro
Instructions
Rinse the rice thoroughly under cold water to remove excess starch. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
While the rice cooks, dice the chicken breast into bite-sized pieces. Set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat the cooking oil in a large skillet or pan over medium heat. Add the onion and sauté for 2-3 minutes until softened.
Add the garlic and ginger to the pan, stirring frequently, and cook for 1 minute until fragrant.
Stir in the curry powder, coating the onions, garlic, and ginger evenly. Cook for another minute to enhance the spices.
Add the diced chicken to the pan and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Pour in the canned diced tomatoes and coconut milk. Stir well to combine. Season with salt and ground black pepper.
Bring the mixture to a gentle simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the curry has thickened slightly.
Taste and adjust seasoning if necessary. Garnish with freshly chopped cilantro.
Serve the chicken curry hot over a bed of fluffy rice. Enjoy your meal!
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 2607 mg | 113% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 35.3 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2861 mg | 61% | |
*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.
