One-Pot Coconut Curry Chicken & Rice

I love the flavors of this one-pot dish. Between the curry paste, coconut milk, and ginger, the rice is PACKED with flavor. And did I mention it’s a one-pot meal? And delicious? And easy? I think you get the point!

ingredients

CHICKEN

• 2 large chicken breasts, split in half to make 4 thinner cuts
• 3 tablespoons plain Greek yogurt
• 1-1/2 tablespoons vegetable oil
• 1-1/2 tablespoons ground paprika
• 1/2 tablespoon salt
• 1 teaspoon black pepper

COCONUT CURRY RICE

• 3-4 tablespoons vegetable oil
• 1 large onion, diced
• 3-4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 large jalapeño, seeded and diced
• 2 cups uncooked long-grain rice
• 1 can coconut milk
• 3/4 cup water
• 2 heaping tablespoons red curry paste
• 2 tablespoons soy sauce
• 3 bay leaves
• cilantro leaves, for serving
• lime wedges, for serving

instructions

1. CHICKEN : marinate the chicken by combining yogurt, vegetable oil, paprika, salt, and pepper in a large mixing bowl. Coat the chicken well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to overnight.
2. Heat vegetable oil in a large skillet over medium-high heat until hot and oil starts to sizzle. Place marinated chicken in the skillet and cook for about 5 minutes or until brown. Chicken does not need to be cooked through all of the way at this point. Transfer chicken to a clean plate and set aside.
3. RICE: In the same skillet, add onions, garlic, ginger, and jalapeño. Stir to cook for 2 minutes, add rice, and stir well to combine. Add coconut milk and water, then bring the mixture to a boil. Stir in curry paste and soy sauce. Add in bay leaves.
4. Spread the mixture out evenly in a uniform layer, then place the chicken back into the skillet. Cover with a lid and turn the heat down to medium-low. Simmer for about 15 minutes or until rice is tender and liquid has evaporated.
5. Sprinkle finely chopped cilantro on top and a drizzle of lime, if desired. Serve immediately.

One-Pot Coconut Curry Chicken & Rice

Marinate the chicken by combining yogurt, vegetable oil, paprika, salt, and pepper in a large mixing bowl. Coat the chicken well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to overnight.

Heat vegetable oil in a large skillet over medium-high heat until hot and oil starts to sizzle. Place marinated chicken in the skillet and cook for about 5 minutes or until brown. Chicken does not need to be cooked through all of the way at this point. Transfer chicken to a clean plate and set aside.

In the same skillet, add onions, garlic, ginger, and jalapeño. Stir to cook for 2 minutes, add rice, and stir well to combine. Add coconut milk and water, then bring the mixture to a boil. Stir in curry paste and soy sauce. Add in bay leaves.

Spread the mixture out evenly in a uniform layer, then place the chicken back into the skillet. Cover with a lid and turn the heat down to medium-low. Simmer for about 15 minutes or until rice is tender and liquid has evaporated.

Sprinkle finely chopped cilantro on top and a drizzle of lime, if desired. Serve immediately.