Curry Rice

Elevate your weeknight dinner routine with this flavorful one-pot Curry Rice recipe, a perfect fusion of fragrant basmati rice, tender chicken, and vibrant vegetables, all simmered in a rich, spiced coconut milk broth. Infused with aromatic curry powder, turmeric, garlic, and ginger, this dish delivers a comforting warmth and unbeatable depth of flavor. Each bite is packed with hearty ingredients like carrots, green peas, and bell peppers, making it as nutritious as it is delicious. Ready in just 45 minutes, this easy curry rice is perfect for busy evenings and sure to delight the whole family. Finish it off with fresh cilantro and a squeeze of lime for a zesty, herbaceous touch that rounds out the flavors beautifully. Whether served as a standalone meal or as a side dish, this recipe is a versatile and satisfying delight!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups basmati rice
• 1 pound chicken breast, diced
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 14-ounce can coconut milk
• 2 cups chicken broth
• 1 large carrot, sliced
• 1 cup green peas
• 1 medium bell pepper, diced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup cilantro, chopped
• 4 lime wedges

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.

Step 2

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 3

Add the minced garlic and grated ginger to the pot, cooking for an additional 2 minutes until fragrant.

Step 4

Stir in the curry powder and turmeric powder, allowing them to cook for about 30 seconds to release their flavors.

Step 5

Add the diced chicken breast to the pot and cook until the chicken is browned on all sides, about 5-6 minutes.

Step 6

Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.

Step 7

Add the rinsed basmati rice, sliced carrot, green peas, and diced bell pepper to the pot. Stir to distribute the ingredients evenly.

Step 8

Season with salt and black pepper, then cover the pot and reduce the heat to low. Let the curry rice simmer for 15-20 minutes until the rice is cooked and has absorbed most of the liquid.

Step 9

Turn off the heat and let the pot sit, covered, for another 5 minutes to allow the flavors to meld.

Step 10

Fluff the rice with a fork and stir in the chopped cilantro.

Step 11

Serve the curry rice hot, garnished with lime wedges on the side for an extra burst of fresh flavor.

Nutrition Facts

Serving size	(2271.9g)

Amount per serving	% Daily Value*
Calories	1799.9

Total Fat 46.4g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 17.1g
Cholesterol 405.0mg	0%
Sodium 7965.8mg	0%
Total Carbohydrate 171.3g	0%
Dietary Fiber 20.6g	0%
Total Sugars 52.8g
Protein 170.2g	0%

Vitamin D 42.1IU	0%
Calcium 289.7mg	0%
Iron 24.0mg	0%
Potassium 3489.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.4%

Protein: 38.2%

Carbs: 38.4%