How to make Chicken Rice Curry(3-Steps Easy Recipe)

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Make this curry chicken and rice while you’re longing for Indian food yet you would rather not do a ton of dishes. Chicken and rice prepared with curry and coconut milk over fragrant Basmati rice are the perfect combination to try!

Fried rice is one of our go to meals because it is so quick and easy to make, and a great way to use up any vegetables that are sitting in the fridge,you can also go for this rice recipe.

Grap you pan and let’s prapare our masterpiece to my instructions,let’s get on it!

Make this chicken rice curry:

  • Other proteins or vegetarian – make this with beef, turkey, shrimp/prawns, fish or vegetarian.
  • Make it SPICY! This is not a spicy curry. So to add heat, either use hot curry powder, or add cayenne pepper or ground chilli powder.
  • Make it richer – use coconut cream instead of milk. Or use more coconut milk and simmer to reduce for longer.
  • Add tomato paste to thicken the sauce a touch and make the sauce a darker colour. Use about 1.5 tbsp.

the add-ons are endless,Up to your Creation,Enjoy!

Chicken Rice Curry Needed Ingredients:

This chicken rice curry is one of the recipes i admire,Actually it’s so easy to make and everybody loves it(including kids) with the beautiful colors of rice and chicken.

Here is what you need:

rice chicken curry

chicken rice curry Instructions:

  1. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan.
  2. In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally.
  3. Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

Chicken Rice Curry Tips and Suggestions:

Need to stir this dish up a little? Fantastic! Here are a portion of my thoughts yet I’d very much want to hear yours as well!

Top this curried chicken fried rice with something other than spices for embellish. A few different ways I like to top yellow curry chicken are to add little dices of cucumber as well as tomato, a tablespoon of harsh cream or Greek yogurt, or cut green onions.
Add a jar of flushed chickpeas toward the end with the coconut milk, or dish them and sprinkle them on top when you’re prepared to serve.
Skirt the chicken all together and simply go with the chickpeas, tofu, or both for a veggie lover dish.
Trade the rice for another grain like quinoa.
Add cut, cooked potatoes to the blend when you add back in the chicken. Slice chicken to 1 pound and add a pound of potatoes to make a point not to overpower different fixings.
Peas, diced carrots, and celery all make extraordinary increases as well. Add carrots and celery while you’re cooking the chicken, and add the peas toward the end.

Serve warm on a plate and garnish with chopped parsley.

Chicken Rice Curry

Storage:I lean toward broiled rice when it is newly cooked. Be that as it may, you can undoubtedly store any extras in an impermeable holder for as long as 3 days in the fridge. To warm, put in the microwave or intensity on a skillet over the oven for a couple of moments.

Other Healthy One Pan Meals:

Greek Spinach Rice

How to make Lemon Broccoli Pasta

Garlic Lemon Chicken Thighs

How to make chicken with vegetables stir fry

Did you make this chicken rice curry? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe.Don’t forget to sign up for my email newsletter below so that you don’t miss any recipes.

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Difficulty: Beginner Prep Time 5 min Cook Time 8 min Total Time 13 mins Calories: 300 Best Season: Suitable throughout the year

Ingredients

Instructions

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  1. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan.

  2. In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally.

  3. Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

Nutrition Facts

Amount Per Serving
Calories 300
% Daily Value *
Total Fat 9g14%
Saturated Fat 4g20%
Cholesterol 78mg26%
Sodium 658mg28%
Total Carbohydrate 27g9%
Dietary Fiber 2g8%
Sugars 2g
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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