Description of this Recipe
This Curried Chicken and Rice recipe is a harmonious blend of tender chicken, fragrant spices, and fluffy rice, all cooked together in a single pan. It’s a comforting and satisfying meal that’s perfect for busy weeknights or a relaxed weekend dinner. The combination of curry powder, coconut milk, and fresh cilantro creates a symphony of flavors that will tantalize your taste buds. This recipe is also incredibly versatile, allowing you to customize the vegetables and spices to your liking.
Why You Will Love This Recipe
You’ll fall in love with this Curried Chicken and Rice for several reasons:
- Ease of Preparation: This is a one-pan meal, meaning fewer dishes to wash! The simple steps and readily available ingredients make it a breeze to prepare, even for novice cooks.
- Flavor Explosion: The curry powder provides a warm and earthy base, while the coconut milk adds a creamy richness and subtle sweetness. The fresh cilantro and toasted almonds contribute a burst of freshness and a delightful crunch.
- Versatility: Feel free to swap out the chicken for tofu or shrimp, or add your favorite vegetables like bell peppers, broccoli, or spinach. You can also adjust the amount of curry powder to control the spice level.
- Nutritious and Balanced: This recipe provides a good balance of protein, carbohydrates, and healthy fats. It’s a complete meal that will leave you feeling satisfied and energized.
- Perfect for Meal Prep: This dish reheats beautifully, making it ideal for meal prepping. Make a big batch on Sunday and enjoy it for lunch or dinner throughout the week.
Ingredients:
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 3 tablespoons canola oil (or other vegetable oil)
- 2 medium carrots, diced
- 1 medium onion, finely diced
- 1 cup long-grain rice, cooked for 2:30 minutes (or use pre-cooked rice)
- 1 teaspoon garlic powder
- 1 tablespoon curry powder (adjust to taste)
- 4 cups chicken broth
- ½ cup coconut milk (full-fat or light)
- 1 cup frozen peas
- ¼ cup fresh cilantro, chopped
- ⅛ cup sliced almonds, toasted
- Salt and pepper to taste
Preparation:
Step 1: Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season generously with salt and pepper. Place the flour in a shallow dish and dredge each chicken breast in the flour, coating both sides evenly. Shake off any excess flour.
Step 2: Brown the Chicken: Heat 2 tablespoons of canola oil in a 12-inch cast iron skillet (or a large, heavy-bottomed skillet) over medium heat until the oil is shimmering and almost smoking. Carefully place the floured chicken breasts in the hot skillet, ensuring they are not overcrowded. Brown the chicken for about 4 minutes on each side, until golden brown and slightly crispy. This step is crucial for developing flavor and creating a beautiful sear on the chicken.
Step 3: Sauté the Vegetables and Rice: Transfer the browned chicken breasts to a plate and set aside. Add the remaining 1 tablespoon of canola oil to the skillet. Add the diced carrots, finely diced onion, garlic powder, and cooked rice. Sauté the vegetables and rice for about 5 minutes, stirring frequently, until the onions are softened and translucent and the rice is lightly toasted. Season with salt and pepper to taste.
Step 4: Add Curry Powder and Chicken Broth: Add the curry powder to the skillet and stir well to combine with the vegetables and rice. Cook for about 1 minute, allowing the curry powder to bloom and release its fragrance. Pour in the chicken broth, stirring to scrape up any browned bits from the bottom of the skillet.
Step 5: Simmer and Cook the Chicken: Return the browned chicken breasts to the skillet, nestling them into the rice and broth mixture. Ensure that the chicken is mostly covered by the liquid. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it simmer for about 8 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Step 6: Rest the Chicken: Remove the cooked chicken breasts from the skillet and wrap them tightly with aluminum foil. This will help to keep the chicken moist and tender while you finish the sauce.
Step 7: Finish the Sauce: Add the coconut milk to the liquid mixture in the skillet. Increase the heat to medium and let the sauce simmer, uncovered, for about 10-15 minutes, or until it has thickened slightly and reduced to your desired consistency. Stir occasionally to prevent sticking.
Step 8: Add Finishing Touches: Remove the skillet from the heat. Stir in the frozen peas, chopped cilantro, and toasted sliced almonds. Mix gently to combine.
Step 9: Serve: Place the rested chicken breasts on a cutting board and slice them thinly. Serve the sliced chicken over the curried rice and vegetables. Garnish with extra cilantro and toasted almonds, if desired.
COOKING Rating:
- Ease: Easy
- Flavor: Aromatic and flavorful
- Time: Moderate
Serving Suggestions:
- Serve this Curried Chicken and Rice as a complete meal on its own.
- Pair it with a side of naan bread or roti for soaking up the delicious sauce.
- Add a dollop of plain yogurt or raita (Indian yogurt dip) for a cooling contrast.
- Serve with a side salad for a light and refreshing accompaniment.
- Garnish with a sprinkle of red pepper flakes for extra heat.
Tips:
- Don’t overcrowd the skillet when browning the chicken. Brown the chicken in batches if necessary to ensure even browning.
- Use high-quality curry powder for the best flavor. Experiment with different blends of curry powder to find your favorite.
- Adjust the amount of curry powder to control the spice level. Start with 1 tablespoon and add more to taste.
- For a richer flavor, use full-fat coconut milk. Light coconut milk can also be used, but it will result in a less creamy sauce.
- Toast the almonds for added flavor and crunch. Toast them in a dry skillet over medium heat for a few minutes, or until golden brown and fragrant.
- If you don’t have fresh cilantro, you can substitute with dried cilantro. Use about 1 teaspoon of dried cilantro for every ¼ cup of fresh cilantro.
- To make this recipe ahead of time, prepare the chicken and rice mixture separately. Store them in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice mixture in a skillet over medium heat until heated through.
Prep Time:
- 15 minutes
Cook Time:
- 35 minutes
Total Time:
- 50 minutes
Nutritional Information:
- (Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories:
- Approximately 450-550 per serving
Protein:
- Approximately 40-50 grams per serving
Sodium:
- Approximately 500-700 mg per serving
Conclusion
This Curried Chicken and Rice recipe is a delicious and easy way to enjoy a flavorful and satisfying meal. With its simple ingredients, one-pan preparation, and customizable flavors, it’s sure to become a family favorite. So gather your ingredients, put on your apron, and get ready to create a culinary masterpiece that will impress your taste buds and leave you wanting more! Enjoy!
Questions and Answers about this Recipe:
Q1: Can I use brown rice instead of white rice?
A: Yes, you can definitely use brown rice instead of white rice. However, keep in mind that brown rice takes longer to cook. You may need to adjust the cooking time accordingly. Add the brown rice in step 3, ensuring the broth level is sufficient. Simmer for approximately 30-40 minutes, or until the rice is tender and the liquid is absorbed.
Q2: I don’t have coconut milk. Can I substitute something else?
A: If you don’t have coconut milk, you can substitute it with heavy cream or half-and-half for a similar creamy texture. You can also use plain yogurt or Greek yogurt, but be aware that it will add a tangier flavor to the dish. For a dairy-free option, try using almond milk or cashew milk, but note that these will have a thinner consistency than coconut milk.
Q3: Can I add other vegetables to this recipe?
A: Absolutely! This recipe is very versatile, and you can easily add your favorite vegetables. Some great additions include bell peppers, broccoli florets, cauliflower florets, spinach, zucchini, or green beans. Add the vegetables along with the carrots and onions in step 3, and sauté them until they are tender-crisp.
Q4: How can I make this recipe spicier?
A: If you want to add more heat to this recipe, there are several ways to do so. You can add a pinch of red pepper flakes to the skillet along with the curry powder in step 4. You can also use a spicier curry powder blend or add a chopped chili pepper (such as a jalapeño or Serrano pepper) to the vegetables in step 3. Another option is to add a dash of hot sauce to the finished dish.
Q5: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the chicken as directed in step 2. In a slow cooker, combine the carrots, onions, garlic powder, rice, curry powder, and chicken broth. Place the browned chicken breasts on top of the rice mixture. Cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is cooked through and the rice is tender. Stir in the coconut milk, peas, cilantro, and almonds before serving.
