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


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!


  • 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


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


  • 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.