Name: One Pot Chicken Curry & Rice
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Yield: 4
Cuisine: Indian
Ingredients: 0.5 tbsp oil; 1 onion, diced; 2 garlic cloves, chopped; 0.5 tsp chopped ginger; 1 tbsp medium curry powder; 1 tsp garam masala; 0.25 tsp turmeric; 400g chicken breast, diced very small; 1 tin (400ml) coconut milk; 800ml hot chicken stock; 300g easy cook long grain rice; 75g fresh baby spinach

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A delicious recipe for creamy chicken curry and rice, all cooked together in one pot and in less than 30 minutes. Mid week meals made easy!

Today I have a delicious and hearty dinner recipe, perfect for this time of year when it’s cold outside and you want something warming and comforting to eat.

My family absolutely loves a simple chicken curry so I had the idea to make the whole meal in one pot, curry and rice together! Call me lazy but there’s something about a one pot meal that just makes cooking a whole lot easier. Not to mention less washing up at the end!

How To Make One Pot Chicken Curry & Rice

The first step is to heat some oil in a large pan and fry off some onions, garlic and ginger.

My secret to making the prep for this recipe even easier is to use frozen onions, garlic and ginger. They’re all pre-chopped so you can just add them straight from the freezer into the pan. So simple!

Next add the spices. I’m using a medium curry powder, garam masala and turmeric.

Garam Masala is one of those must-have spices in my store cupboard. It’s a blend of a bunch of different spices – coriander, cumin, all spice, pepper, nutmeg, cardamon, cloves, chilli and lots more. It’s a fantastic base for any curry or Indian inspired dish, adding bags of flavour.

Once the spices have been cooked for a minute to release their flavour, add the chicken and mix well.

Finally add the coconut milk, chicken stock and rice. Bring the mixture to the boil and then reduce to a simmer, cooking for about 15 minutes until the rice is cooked through.

Stir the rice every few minutes to ensure it doesn’t stick to the bottom of the pan.

Once ready, remove from the heat and stir in the baby spinach. The heat of the rice will wilt the spinach down very quickly.

Your delicious One Pot Chicken Curry & Rice is now ready to serve straight away. I like to serve it with a little coconut yogurt on top and some fresh coriander.

One Pan Chicken Curry & Rice with spinach

Ingredient Substitutions

1. I used a medium curry powder for this recipe but feel free to use mild or hotter powder instead.

2. If you’re kids don’t like spinach then try adding 100g of frozen peas instead. Add them to the pot about 5 minutes before the end of cooking.

3. As I mentioned above, I use frozen pre-chopped onions, garlic and ginger to make this dish even quicker and easier to prepare but feel free to use fresh too.

4. This recipe will work well with beef or pork or make it veggie by adding chickpeas instead.

If you try making my One Pot Chicken Curry & Rice please do leave a comment below and share your pictures with me on on Instagram. I always love to see your creations!

One Pot Chicken Curry & Rice

Author: Ciara Attwell
Prep Time: 5 mins
Cook Time: 23 mins
Total Time: 28 minutes
Yield: 4 1x
Category: Dinner
Cuisine: Indian

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Description

A delicious recipe for creamy chicken curry and rice, all cooked together in one pot and in less than 30 minutes. Mid week meals made easy!

Ingredients

0.5 tbsp oil
1 onion, diced
2 garlic cloves, chopped
0.5 tsp chopped ginger
1 tbsp medium curry powder
1 tsp garam masala
0.25 tsp turmeric
400g chicken breast, diced very small
1 tin (400ml) coconut milk
800ml hot chicken stock
300g easy cook long grain rice
75g fresh baby spinach

Instructions

Heat the oil in a large pan on a medium heat on the hob.
Add the onion, garlic and ginger and cook for 2-3 minutes until the onions have softened but haven’t yet started to brown.
Add the curry powder, garam masala and turmeric and mix well, cooking for a minute.
Add the diced chicken and stir well before pouring in the coconut milk and stock.
Add the rice.
Bring to the boil, reduce to a simmer and cook for approximately 15 minutes until the rice is cooked through.
Stir every few minutes to prevent the rice from sticking.
Remove from the heat and stir in the baby spinach. The heat will wilt it down very quickly.
Serve immediately.

Notes

Leftovers can be cooled and stored in an airtight container in the fridge for up to 48 hours.
Leftovers can also be frozen so long as the chicken hasn’t previously been frozen. Defrost overnight in the fridge and reheat on the hob or in the microwave.