![\"Curry](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/CurryChickenAndRice_TOHD24_RMS194862_EmilyDavis_Ingredients_SOCIAL.jpg?fit=700%2C1024\")
- \n
- Butter:<\/strong> This ingredient adds a rich flavor to an otherwise simple dish. If you\u2019d like, you can substitute it with one of two other traditional Indian cooking fats: ghee<\/a> or mustard oil.<\/li>\n
- Onion:<\/strong> White or yellow onion works best in this recipe, though if you like its pungent flavor, many Indian meals start with sauteing purple onion.<\/li>\n
- All-purpose flour:<\/strong> Here, we\u2019re using all-purpose flour to coat the chicken breast and saute it. Many cooks also like using a 1-to-1 ratio of all-purpose flour and potato or rice flour.<\/li>\n
- Curry powder:<\/strong> Made with a combination of spices like coriander, cumin, turmeric and mustard, curry powder provides many of the classic flavors of Indian cuisine without the effort of creating your own spice blend<\/a>.<\/li>\n
- Chicken breasts:<\/strong> Boneless, skinless chicken breasts are low in fat and easy to prepare. That said, if you want a little extra oomph, consider using dark meat like chicken thighs, or chicken breasts with the skin on.<\/li>\n
- Chicken broth:<\/strong> This recipe calls for reduced-sodium store-bought broth, but if you have the time and interest, homemade chicken broth<\/a> is more economical and often more flavorful.<\/li>\n
- Instant rice:<\/strong> Instant rice is parboiled, or partially cooked, before it\u2019s dried again and packaged. This makes it easy to prepare when you don\u2019t want to spend a lot of time in the kitchen.<\/li>\n
- Cilantro (optional):<\/strong> While optional, fresh cilantro does brighten up the flavors of this curry chicken and rice. If you would like a substitute for cilantro, consider Thai basil or a little lime juice.<\/li>\n<\/ul>\n
Directions<\/h2>\n
Step 1: Saute the onion<\/h3>\n
![\"Curry](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/CurryChickenAndRice_TOHD24_RMS194862_EmilyDavis_01_SOCIAL.jpg?fit=700%2C1024\")
In a large nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Saute the onion until tender and lightly browned, three to five minutes. Remove it from the pan.<\/p>\n
Step 2:\u00a0 Prep and cook the chicken<\/h3>\n
![\"Curry](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/CurryChickenAndRice_TOHD24_RMS194862_EmilyDavis_02_SOCIAL.jpg?fit=700%2C1024\")
In a bowl, mix the flour and seasonings. Place the chicken in the bowl, and toss it to coat. In the same skillet, heat the remaining butter over medium-high heat. Add the coated chicken, cooking just until it’s no longer pink, four to six minutes, turning occasionally.<\/p>\n
Step 3: Add the broth and rice<\/h3>\n
![\"Curry](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/CurryChickenAndRice_TOHD24_RMS194862_EmilyDavis_03_SOCIAL_REDO.jpg?fit=700%2C1024\")
Stir in the broth and onion, and bring to a boil. Stir in the instant rice, and remove the pan from the heat.<\/p>\n
Step 4: Let the mixture stand<\/h3>\n
![\"Curry](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/CurryChickenAndRice_TOHD24_RMS194862_EmilyDavis_04_SOCIAL.jpg?fit=700%2C1024\")
Let the skillet stand, covered, allowing the chicken and rice to rest for five minutes (mixture will be saucy). If desired, garnish with fresh cilantro before serving.<\/p>\n
![\"Curry](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/CurryChickenAndRice_TOHD24_RMS194862_EmilyDavis_10_SOCIAL.jpg?fit=700%2C1024\")
Curry Chicken and Rice Variations<\/h2>\n
- \n
- Add more depth of flavor:<\/strong> Apart from sprinkling in more curry powder, you can add ginger and garlic paste to the skillet as the onion cooks. You can also mix in some garam masala<\/a>, an Indian spice powder that\u2019s distinct, yet complementary, to curry powder.<\/li>\n
- Toss in some veggies:<\/strong> Instead of serving this meal with veg on the side, you can make it a one-pot meal<\/a>. Dice okra, cauliflower, zucchini or bell pepper, and saute it alongside the onion.<\/li>\n
- Try different grains:<\/strong> Transform this recipe by simply swapping the grain. For example, sorghum is a very popular grain in India (and one of my favorites). There\u2019s also millet, basmati rice, amaranth and barley. That said, these grains will take longer to cook than instant rice, so you\u2019ll need to adjust the cooking time accordingly.<\/li>\n<\/ul>\n
How to Store Curry Chicken and Rice<\/h2>\n
First, allow the dish to cool to room temperature. Then transfer it to an airtight container and store it in the fridge for up to three days. Make sure your fridge is kept between 35\u00b0 and 38\u00b0F so that any unwelcome bacteria or microbes don\u2019t grow on your food.<\/p>\n
Can you freeze chicken curry and rice?<\/h3>\n
Yes, you can freeze this dish, but because chicken and rice thaw at different rates, it\u2019s best to cook and then store them separately. First, allow the chicken and the rice to cool to room temperature. Then, spread the rice about 1-1\/2 inches thick in either a freezer bag or an airtight container. Store the rice in the freezer for up to six months. When you\u2019re ready to eat it, transfer it to the fridge and allow it to thaw overnight before reheating.<\/p>\n
To freeze the chicken, cut it into bite-sized pieces and place them in an airtight container. You can store cooked chicken in the freezer<\/a> for up to six months, but to ensure the best quality, eat it within four months. Allow the frozen chicken to thaw in the fridge for 24 hours before reheating it.<\/p>\n
Curry Chicken and Rice Tips<\/h2>\n
![\"Curry](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/CurryChickenAndRice_TOHD24_RMS194862_EmilyDavis_05_SOCIAL.jpg?fit=700%2C1024\")
What goes well with curried chicken and rice?<\/h3>\n
Curry chicken goes well with a side of steamed or sauteed vegetables, as well as a cooling sauce like raita or mint chutney. If you have leftover chicken, you can try on a different flavor combo and serve it with Indian ginger potatoes<\/a>.<\/p>\n
How can I make curry chicken taste better?<\/h3>\n
Sourcing fresh, high-quality spices is very important in Indian cuisine (after all, India is the world\u2019s foremost producer of spices). If you still find your dish to be bland, consult our guide to Indian cooking<\/a>, where you can learn about techniques like tadka and bhunano.<\/p>\n
What\u2019s the secret to a perfect curry?<\/h3>\n
In India, many cooks saute whole spices in oil or ghee before they do anything else. This helps to infuse the whole dish with flavor. If you’re interested in this step, start with whole mustard, coriander and cumin seed, building from there if you like the result.<\/p>\n","protected":false},"excerpt":{"rendered":"
Flavorful, light and nutritious, and happily simple to prepare, this Indian curry chicken and rice recipe is one to bookmark for weeknight meals.<\/p>\n","protected":false},"author":8064,"featured_media":2058175,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305306,307335,307330,307344,304328,305271,306120,340643,304998,304292,305487,304338,340646,303966,304988,305004,340638,303887,305314,306848,304268,307307,304026,304350,324623,307579,307559,304243,304020,304005,304150,303883,307594],"categories-v2":[309299,310372,310369,310376,308984,308481,309216,339176,340809,308945,308305,310796,308992,340811,308495,308935,308951,340804,308478,309311,309603,259483,310342,308606,309001,309177,310563,310541,309586,308594,308549,309434,308476,339211],"coauthors":[343537],"recommended_recipes":[{"post_title":"Easy Coconut Curry 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Rice","datePublished":"2018-01-01","dateModified":"2024-09-30","prepTime":"PT20M","cookTime":"PT10M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_194862_EmilyDavis_11.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Flavorful, light and nutritious, and happily simple to prepare, this Indian curry chicken and rice recipe is one to bookmark for weeknight meals.","recipeIngredient":["2 tablespoons butter, divided","1 medium onion, halved and thinly sliced","2 tablespoons all-purpose flour","3 teaspoons curry powder","1\/2 teaspoon salt","1\/2 teaspoon pepper","1 pound boneless skinless chicken breasts, cut into 1-inch pieces","1 can (14-1\/2 ounces) reduced-sodium chicken broth","1 cup uncooked instant rice","Chopped fresh cilantro leaves, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Saute the onion","text":"In a large nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Saute the onion until tender and lightly browned, three to five minutes. Remove it from the pan.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/CurryChickenAndRice_TOHD24_RMS194862_EmilyDavis_01_SOCIAL.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prep and cook the chicken","text":"In a bowl, mix the flour and seasonings. Place the chicken in the bowl, and toss it to coat. In the same skillet, heat the remaining butter over medium-high heat. Add the coated chicken, cooking just until it's no longer pink, four to six minutes, turning occasionally.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/CurryChickenAndRice_TOHD24_RMS194862_EmilyDavis_02_SOCIAL.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the broth and rice","text":"Stir in the broth and onion, and bring to a boil. Stir in the instant rice, and remove the pan from the heat.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/CurryChickenAndRice_TOHD24_RMS194862_EmilyDavis_03_SOCIAL_REDO.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Let the mixture stand","text":"Let the skillet stand, covered, allowing the chicken and rice to rest for five minutes (mixture will be saucy). If desired, garnish with fresh cilantro before serving.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/CurryChickenAndRice_TOHD24_RMS194862_EmilyDavis_04_SOCIAL.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Mackenzie Stratton"}],"nutrition":{"@type":"NutritionInformation","calories":" 300 calories","fatContent":"9g fat (4g saturated fat)","cholesterolContent":"78mg cholesterol","sodiumContent":"658mg sodium","carbohydrateContent":"27g carbohydrate (2g sugars","fiberContent":"2g fiber)","proteinContent":"27g protein. Diabetic Exchanges<\/b>: <\/B>3 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5882354,"reviewCount":17,"worstRating":1,"bestRating":5},"recipeCuisine":"Asia, Indian","video":{"@type":"VideoObject","name":"One-Pan Chicken Rice Curry","description":"Check out this video for how to make One-Pan Chicken Rice Curry","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/NO8lNjwp\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/NO8lNjwp-3rTW9UQq.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dianne340"},"reviewBody":"Very delicious. I precooked my rice, did not have instant. Came out fine","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeRadio"},"reviewBody":"Prepare the sauce separately with the addition of cayenne pepper and turmeric. Then added rotisserie chicken pieces. Amazing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Deb793"},"reviewBody":"Made this dish I added portobello mushrooms and fresh asparagus. Very good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBus"},"reviewBody":"Used 3 Tbsp. butter, divided, 2 cups of reduced sodium chicken broth. I did omit the cilantro leaves and cooked chicken 10 to 15 minutes. I had rated and reviewed this recipe on 3\/1\/2021.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-05-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Amy316"},"reviewBody":"
For anyone who enjoys the flavor of curry, this is easy and good. Very adaptable recipe as other reviewers have stated. I will make this again. I rated 4 because for my taste, it was better with increased flavor by including some of the suggested add-ins of other reviewers and TOH. The curry level was perfect, but the taste was even better after adding garlic, green and red peppers, and <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bailey16"},"reviewBody":"
This is really good and very easy to make. I love curry and this is not overpowering. It\u2019s just flavorful enough. It\u2019s easy to add more of it if you like things with a kick or lessen the amount if you don\u2019t like curry. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFlame"},"reviewBody":"The curry flavor in this is a perfect balance. I cook the onion first in the butter along with a ginger\/garlic paste and the curry so that the flavors bloom. I then add just the chicken pieces, (no flour) and saute them in the spice mix until the chicken is done. I then add the chicken stock, and I use 4 oz of plain yogurt to thicken into the sauce. I don't mix the rice in, I cook it separately. But I love the amount of curry in this! It's just very warm and savory when it hits your mouth!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPin"},"reviewBody":"In the ingredients, you said to put in uncooked rice and then take off hob. So, I did, but decided that I should not take off hob. However, remained uncooked. Despite this, my husband said that without the rice and more heat, it would be successful, so it is a dish added to my list of things to cook for hubby. Thanks so much for posting.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeToast"},"reviewBody":"very good and easy !","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenSeahorse"},"reviewBody":"Delicious!! Perfect blend of curry. My boyfriend would never eat curry until this recipe. Now have my son liking it also!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBandAid"},"reviewBody":"Very delicious, and so quick and easy to make. Perfect weeknight meal!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBlowdryer"},"reviewBody":"WOW!!!! So easy and what an awesome and subtle flavor. Even my picky son really liked it. I will make this again and again.....SO very good","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanPopsicle"},"reviewBody":"Used 3 Tbsp. butter, DIVIDED and 2 cups reduced-sodium chicken broth. I'd omitted the cilantro leaves and cooked chicken, cut in pieces 10 to 15 minutes. I found that as this dish matured, I could taste more of the curry!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBattery"},"reviewBody":"super easy and super yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedDice"},"reviewBody":"I liked this, but didn't love it. I did make a few changes that may have made the outcome different. I made the rice separately (not minute rice) and added it to the mixture at the end. I was afraid the sauce would be too thin, so I only added 1 cup of chicken broth and then a bit of cornstarch to thicken it. Once the rice was added, it sucked up all of the liquid and became a sticky, gooey mixture. Then, I wished that it was more saucy, but it was too late. The flavor was lacking a bit to me even though I added some minced garlic. I would have liked more curry. The saving grace of tonight's dinner was the homemade naan bread I made to go with this entree. I may try this again someday...and follow the recipe as written.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCloud"},"reviewBody":"Made as stated. No flavor and didn't care for it. Threw it out.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCloud"},"reviewBody":"Made the whole family happy, even the littles. 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