Name: ONE POT Curry Chicken plus Rice
Yield: 4

Coconut Curry Chicken and Rice, made in one pot and ready in 30 minutes, is a family-friendly meal bursting with flavor, sure to rival any take-out!

author’s note

One Pot. Zero Leftovers.

I’m so excited to share this recipe with you! It’s been a huge hit at my house. My kids loved it so much, they begged their grandma to make it before I even had the chance to post it.

I tested the recipe once before a trip, and they were so obsessed they made me type it up and send it to Grandma—because they “couldn’t wait” for me to come back and make it again.

It’s incredibly flavorful and comes together fast. Everything—chicken, rice, and veggies—cooks in one pot and it’s ready in about 30 minutes. This dish is kind of a mash-up between two favorites: my Coconut Curry Chicken and One Pot Burrito Bowls. I can’t wait to hear what you think!

Ingredients

Chicken: Use 2 small chicken breasts. Slice them in half and pound them flat so they cook quickly and evenly.
Seasonings: Just salt, pepper, yellow curry powder, and ground coriander.
Veggies: For a quick chop throw them in a food processor.
Red curry paste: Brands vary in flavor and spiciness. I prefer Thai Kitchen.
Basmati rice: Ideal for this dish, though long-grain white rice works too.
Liquids: Use full-fat coconut milk, and Swanson is my go-to for chicken broth.
Finishing Touches: It is satisfying to adding frozen peas, if you’re not a fan, skip them.

The chicken being cooked and then the veggies being sautéed for this One Pot Curry Chicken and Rice.

How To Make Curry Chicken and Rice

Chicken: Pounding the meat to an even thickness helps it cook faster and evenly.
Sauté veggies: Stirring spices with rice boosts flavor before liquid is added.
Add liquids: Don’t stir while it simmers—this keeps the rice light and fluffy.
Rest rice: Resting helps finish cooking the rice and keeps it from getting mushy.
Finish dish: Let peas sit out while cooking—they’ll warm up faster and won’t cool the dish.

Rice, seasonings, coconut milk, and curry paste being added to the pot.

What To Serve With Curry Chicken and Rice

To go with the flavors of Curry Chicken and Rice, here are some great sides:

Naan or Roti: These traditional Indian flatbreads are reliable for scooping up the dish.
Cucumber Raita: I share my straightforward take on this Daal recipe.
Roasted Vegetables: Roasted broccoli, green beans, or a mix of seasonal vegetables are always a great side.
Salad: A simple salad with a lemon vinaigrette or balsamic vinaigrette.

The chicken, herbs, and frozen peas being added to the pot.

Storage

Leftover Curry Chicken and Rice?

Cool: Let it reach room temperature, then put in airtight container and store in the fridge for 3-5 days.
Freeze: Store in a labeled airtight container for 2-3 months; thaw overnight in the fridge.
Reheat: Warm in the microwave or on the stove, adding a splash of water or broth to moisten.