One Pot Curry Chicken and Rice

5 from 1 vote

One Pot Curry Chicken and Rice

This Coconut Curry Chicken and Rice is a wonderfully balanced meal made with so many flavors including green curry, coconut milk, and garlic.

Prep 15

Cook 30

Total 45

Fat 22

Carbs 41

Protein 24

Yield

Ingredients

1.5 - 2 lbs. boneless skinless chicken thighs our package had 6 small boneless skinless chicken thighs
1 teaspoon kosher salt
1 tablespoon garlic powder
½ teaspoon ground coriander
2 teaspoons ground ginger
1 tablespoon garlic chili sauce separated
15 oz. canned full-fat coconut milk unsweetened (~1 ½ cup)
1 cup chicken broth
1 teaspoon fish sauce
3 tablespoons green curry paste
2 teaspoons freshly grated ginger
3 tablespoons fresh lime juice
1.5 tablespoons ghee
½ large red onion minced
3 cloves garlic minced
1 cup uncooked jasmine rice
1 large red bell pepper seeded and diced
1 cup matchstick carrots
1 cup frozen peas

Toppings

¼ cup red onion minced
2 tablespoons roughly chopped cilantro
2 tablespoons roughly chopped Thai basil
A squeeze of fresh lime juice

Instructions

Preheat the oven to 350ºF.
Make a dry rub for the chicken thighs. Add the kosher salt, garlic powder, coriander, and ground ginger to a small bowl and mix until combined.
Pat the chicken thighs dry with a paper towel. Sprinkle the chicken thighs with the dry rub and pat the rub into both sides of the chicken thighs.
Place the chicken thighs on a plate and slather 2 teaspoons of chili sauce over the top of the chicken thighs. Set aside.
Prepare the coconut sauce. Add the coconut milk and broth to a large bowl with a pour spout. Whisk the two ingredients together until combined.
Add fish sauce, curry paste, grated ginger, and lime juice to the coconut milk and broth and whisk until all the ingredients are well combined. Set aside.
Heat a large dutch oven over medium/high heat. Add the ghee to the Dutch oven.
When the ghee is melted and fragrant, place the chicken thighs in the Dutch oven with the chili sauce side down. Sear the chicken thighs for 2 minutes on one side and then remove them from the dutch oven (you are only searing one side of the chicken thighs).
Turn the heat to medium and scrape the bottom of the pan with a spatula to loosen all the brown bits from the bottom of the pan. Add the onions.
Sauté the onions in the ghee and chicken juices for 2-3 minutes.
Add the garlic to the onions and saute for an additional minute.
Next, pour the uncooked jasmine rice into the dutch oven and toast the rice for 2 minutes with the garlic and onion.
Add the bell pepper, carrots, and peas to the pot and stir.
Pour the coconut curry mixture into the pot and stir to combine all the ingredients.
Finally, place the chicken thighs on top of the other ingredients.
Place the lid on the Dutch oven and bake at 350ºF for 25-30 minutes or until the rice has completely cooked and absorbed most of the liquid and the chicken is 165ºF.
Remove the Dutch oven from the oven and let it rest for 5 minutes.
Uncover the Dutch oven and sprinkle it with cilantro, basil, and red onion.
Enjoy!

Tips & Notes

We prefer using boneless, skinless chicken thighs for this recipe but bone-in chicken thighs will work too. Please note that if you do use bone-in chicken thighs, you will need to sear both sides of the chicken thighs for 1-2 minutes.
This one-pot chicken curry uses green curry paste, but you can use red as well.
Be sure the peas are frozen when you add them to the pot or they will end up soggy.
The sauce of this one pot dish is supposed to be a bit creamy after it is done cooking. Most of the liquid should be dissolved but it is ok to be a bit creamy!
If you would prefer a less spicy curry, cut out all or half of the garlic chili past

Nutrition Facts