Description
Tender chicken, fluffy curried rice, sweet carrots, and green peas come together in one comforting pot for an easy, flavorful dinner that is perfect for weeknights and meal prep.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups chicken broth
- 2 medium carrots, peeled and diced small
- 1 1/2 cups frozen peas
- 1 tablespoon lemon juice
Instructions
- Heat a large deep skillet or Dutch oven over medium heat.
- Toss the chicken with 1/2 teaspoon of the salt and the black pepper.
- Add the olive oil to the hot skillet, then cook the chicken for 4 to 5 minutes, stirring occasionally, until lightly browned. Transfer the chicken to a plate.
- In the same pot, add the onion and carrots. Cook for 4 minutes until they begin to soften.
- Stir in the garlic, curry powder, turmeric, cumin, and remaining 1/2 teaspoon salt. Cook for 30 seconds until fragrant.
- Add the uncooked rice and stir to coat it in the spiced onion mixture.
- Pour in the chicken broth, then return the browned chicken and any juices to the pot. Stir gently.
- Bring to a gentle simmer, reduce the heat to low, cover, and cook for 18 to 20 minutes, until the rice is tender and most of the liquid is absorbed.
- Scatter the frozen peas over the top, cover again, and let them steam for 3 minutes.
- Remove the lid, drizzle in the lemon juice, fluff gently with a fork, and serve warm.
Notes
- Dice the carrots small so they cook evenly with the rice.
- Keep the heat low once the pot is covered to prevent the rice from scorching.
- Add a splash of broth when reheating leftovers to keep the rice tender.
- Basmati rice can be used in place of long-grain white rice for a lighter texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 395
- Sugar: 5g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 105mg
Keywords: curried chicken rice, one pot chicken and rice, chicken rice and vegetables, easy curry rice dinner, weeknight chicken skillet