One Pot Coconut Chicken Curry Rice - a super easy all in one pan family-friendly meal with pieces of tender chicken thigh and vegetables with delicious coconut and curry flavours.
Coconut Curry Chicken Rice with Vegetables
Coconut is one of my favourite ingredients, especially in curry type dishes, as it gives such a lovely subtle flavour. This Coconut Chicken Curry Rice is pretty easy to make as it's all cooked in one pot and tastes amazing. A complete meal on its own or perfect served as a side to another dish.
Homemade rice dishes like this are just as quick to make as packet rice, and you have complete control of the ingredients, making it much healthier for you too.
Coconut Milk in Recipes
Normally when it comes to curry recipes I will use regular full fat coconut milk, as I find you really don't need much, but you can use canned regular or light for this one as the rice is being cooked in a combo of coconut milk and stock.
If you want to use coconut milk that comes in a carton to reduce the calories even more, then you can do so, but that type of milk is generally used as a dairy free milk replacement and not really the best choice for cooking as it is has a high water ratio.
Vegetables for One Pot Recipes
For this rice dish, I usual the basic for most recipes which is onion, garlic and ginger, and then I also added in some finely diced green and red pepper and carrot, alongside some frozen peas.
But really you can add whatever vegetables you like so long as it is a similar quantity. Broccoli slaw which is a bag of shredded vegetables and usually broccoli stalks, carrots, sometimes cabbage is also perfect for this, if you want a quick dump in the pan option.
Best Curry Powder to use
All curry powders can be different in taste and heat, so always go for your preferred choice that you use regulary.
I tend to buy mine in bulk and from an Indian Grocery store and opt for a medium heat one, but you can also use mild or hot if you prefer. My kids won't eat anything too spicy, so medium is just right for us. You can also add in some sliced red chilies upon serving for additional heat if you are cooking this for young ones, where the adults prefer more of a kick.
Best Rice for One Pot Recipes
For this recipe just basic uncooked white rice is best (not basmati or jasmine). All grocery stores tend to sell big bags of basic white rice in bulk and I find they are perfect for one pot dishes like this.
Jasmine Rice is quite a sticky rice and is not recommend, basmati will work, but it's an extra long grain rice and so I find the texture of basic white rice yields the best result.
Cooking Rice in One Pot Dishes
Make sure you follow the steps correctly for perfectly cooked rice, that 10-12 minutes of steaming with the heat off and lid on is a vital step for perfect fluffy rice. If you skip this step you rice will be wet and stodgy.
Also once you add the liquid, do not be tempted to stir the rice. Let is simmer and do it's thing, stirring rice is really on required for risotto type dishes with short grain rice, stirring rice when it is cooking activates the starch and the result will be gloopy rice.
More One Pot Recipes
Looking for some other one pot recipes? Check out these:
- One Pot Taco Beef Rice Skillet
- Creamy One Pot Pork Pasta
- One Pot Beef Fajita Pasta
- One Pot Cuban Style Rice (with Chicken and Sausage)
- One Pot Lemon Garlic Chicken Rice
- One Pot Creamy Zucchini Pasta
- One Pot Cheeseburger Pasta
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes and can search by ingredients, course, diet and more.
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- 250g (9oz) of boneless skinless chicken thighs, raw (sliced into bitesize pieces)
- 2 cloves of garlic, crushed
- 2 teaspoon of grated ginger root
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 red pepper, finely chopped
- 1 green pepper, finely chopped
- ½ cup (120ml) of frozen peas
- 1.5 tablespoon of curry powder (I used medium)
- 1 tablespoon of soy sauce
- 1 cup (180g) of uncooked white rice
- 1.5 cup (360ml) of chicken or vegetable stock
- 0.5 cup (120ml) of coconut milk (canned)
- cooking oil spray (I used avocado)
- fresh coriander (cilantro) - optional
- salt and black pepper
- Rinse rice under cold running water to remove any excess starch.
- Spray a frying pan over a medium heat with cooking oil spray, add the chicken and soy sauce fry until lightly golden.
- Add in the vegetables, garlic and ginger and fry for a further few minutes just to soften.
- Add the curry powder and rice stir just until everything is evenly coated.
- Add in the stock, coconut milk and frozen peas , bring to a boil, then simmer just until liquid is absorbed (don't stir),
- Add lid, turn off heat and leave for approx 10-12 minutes for perfectly cooked rice.
- Taste and season with some salt and pepper as needed and stir in some chopped coriander (optional)
- Serve and enjoy!!
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- Calories - scroll down to nutritional info box
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Nutrition InformationYield 4 Serving Size 1 SERVING
Amount Per Serving Calories 364Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 64mgSodium 628mgCarbohydrates 54gFiber 6gSugar 7gProtein 21g
Nutritional information, values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.