Quick and Easy One Pan Chicken Curry Recipe with Rice

one pan chicken curry recipe with rice

Makes: 4 Servings
Per Serving: 37g Protein | 313 Cal

 

If you’re looking for a cozy, hearty, healthy dinner full of protein and veggies that’s positively bursting with flavor, my One Pan Chicken Curry is the perfect, easy weeknight dinner. With a creamy, spiced coconut curry sauce, savory chicken, and a ton of different simple vegetables, it’s everything you want on a cold winter night. Maybe the best part? The whole meal is made in just one pan, which means fewer dishes to wash after you eat. Great for meal prep, a busy weeknight, or even date night, this chicken curry is a recipe you’ll want to make over and over again.

Why You'll Love This One Pan Chicken Curry Recipe

  • Packed with Protein: Each serving of this one pan chicken curry contains 37 grams of protein, making it an ideal choice for recovering from an after-work gym sesh or refueling after a long, busy day.

  • One-Pan Wonder: The whole dish comes together in just one pan, making both the cooking and cleaning process simple.

  • Easy to Customize: Swap the veggies for your favorites (or whatever you have on hand)! Zucchini, snap peas, mushrooms, sweet potato, and more would all work so well in this recipe.

  • So Much Flavor: Creamy coconut milk, deeply flavorful red curry paste, sharp ginger and garlic, sweet brown sugar, and earthy spices create a rich, indulgent curry sauce.

one pan chicken curry recipe with rice - close-up

Ingredients

  • 1 tablespoon avocado oil

  • 1 medium onion, diced finely

  • 2 tablespoons garlic (3 cloves), minced

  • 2 tablespoons fresh ginger, grated

  • 3-4 tablespoons red curry paste

  • 2 tablespoons curry powder (optional)

  • 2 teaspoons ground turmeric

  • 2 teaspoons ground cumin

  • 2 teaspoons paprika

  • ½ - 1 teaspoon salt

  • 1 (13.5 oz) can coconut milk (light or full-fat)

  • ¾ cup chicken broth, chicken stock, or water

  • 2 tablespoons soy sauce (sub tamari for gluten-free, or coconut aminos for soy-free)

  • 2-3 tablespoons brown sugar

  • 1 tablespoon fresh lime juice

  • 1.5 lb chicken thighs or chicken breasts, cut into bite-sized pieces

  • 1 cup uncooked jasmine rice or basmati rice (avoid brown rice)

  • Trader Joe’s Stir Fry Veggie Mix, or:

    • 1 red bell pepper, sliced

    • 1 cup carrots, sliced thin or into matchsticks

    • 1 cup broccoli florets

    • 1 cup spinach (optional, added at the end)

  • Fresh cilantro, chopped green onion, and lime wedges for garnish

Instructions

  1. Cook the curry base aromatics: Heat the avocado oil in a deep, large skillet over medium heat. Add the onion and cook until softened and translucent, about 3-5 minutes. Add the garlic and ginger and cook for about 1 more minute, until fragrant, being careful not to burn the garlic.

  2. Bloom the spices in the oil: Add the red curry paste to the skillet, along with the curry powder (if using), turmeric, cumin, and paprika. Stir well and cook for about 1-2 minutes to toast them a bit and enhance their flavor.

  3. Add the chicken: Move the aromatics and spices to one side of the pan. To the other side, add the chicken pieces. Cook them for about 2-3 minutes per side until golden brown (they’ll cook through later on!).

  4. Add the rice and liquid: Add the uncooked rice to the pan and stir to coat in the spices. Pour in the coconut milk, chicken broth or stock, and soy sauce. Sprinkle brown sugar into the skillet and stir well to incorporate everything.

  5. Cook the rice and chicken: Bring the liquid to a boil, cover the pan with a lid, and reduce the heat to low. Simmer for about 15-18 minutes to cook the rice and chicken. Stir occasionally to keep the rice from sticking to the bottom of the pan.

  6. Add the veggies: When the rice is nearly done, add all of the veggies except for the spinach. Cook for about 3-5 minutes, then add the spinach and cook for 2 more minutes to wilt the spinach.

  7. Stir in the lime juice: When the rice is cooked through and the vegetables are tender, fluff the rice with a fork, stir in the lime juice, taste and adjust the seasonings if needed.

  8. Garnish and serve: Sprinkle a bit of fresh cilantro over the top and serve with lime wedges alongside. Enjoy!

Nutrition Facts (Per Serving - Serves 4-5)

  • Calories: 313

  • Protein: 37g

  • Carbs: 18g

  • Fat: 10g

Swaps and Substitutions

  • Pick the right rice: Brown rice takes too long to cook to use in this recipe. You’re better off sticking to white rice varieties to make sure everything cooks together correctly. If you’re making just the chicken and veg curry and want to serve it over rice, feel free to make brown rice if that’s what you prefer!

  • Make it vegan: Instead of using chicken, opt for chickpeas, lentils, or firm tofu and swap in vegetable broth or stock in place of the chicken version.

  • Make it spicier or more mild: You can switch up the curry paste to fit your heat preferences and add hot sauce or crushed red pepper flakes for more heat. Prefer something less spicy? Go for a milder red curry paste and make sure the curry powder (if you’re using it) isn’t a hot version.

 

FAQs

  • Definitely! Swap in green beans, zucchini, squash, sweet potatoes, Russet potatoes, corn, onions, and more. You can use just about anything you prefer!

  • If you have leftovers of your curry, store it in an airtight container in the fridge for up to 3-4 days. When you’re ready to eat, reheat it gently in the microwave, on low power, until it’s heated through.

  • Yes, this is a great recipe to make for those with dietary restrictions because you can easily make it vegan, it’s already dairy-free, can easily be made gluten-free, and is free from (or easily customized to be free from) many of the most common allergens.

This One Pan Chicken Coconut Curry is a great example of how simple, flavorful, and satisfying a high-protein meal can be. It’s versatile, wholesome, and downright delicious. Whether you’re meal prepping for the week or whipping up a quick family dinner, this dish is guaranteed to become a household favorite.

Quick and Easy One Pan Chicken Curry Recipe with Rice

Quick and Easy One Pan Chicken Curry Recipe with Rice

Yield: 4
Author:
Quick, easy, and wholesome, this one pan chicken curry recipe is the perfect weeknight dinner. It’s packed with protein and vegetables and topped off with a creamy, spiced sauce.

Ingredients

  • 1 tablespoon avocado oil
  • 1 medium onion, diced finely
  • 2 tablespoons garlic (3 cloves), minced
  • 2 tablespoons fresh ginger, grated
  • 3-4 tablespoons red curry paste
  • 2 tablespoons curry powder (optional)
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ - 1 teaspoon salt
  • 1 (13.5 oz) can coconut milk (light or full-fat)
  • ¾ cup chicken broth, chicken stock, or water
  • 2 tablespoons soy sauce (sub tamari for gluten-free, or coconut aminos for soy-free)
  • 2-3 tablespoons brown sugar
  • 1 tablespoon fresh lime juice
  • 1.5 lb chicken thighs or chicken breasts, cut into bite-sized pieces
  • 1 cup uncooked jasmine rice or basmati rice (avoid brown rice)
Trader Joe’s Stir Fry Veggie Mix, or:
  • 1 red bell pepper, sliced
  • 1 cup carrots, sliced thin or into matchsticks
  • 1 cup broccoli florets
  • 1 cup spinach (optional, added at the end)
  • Fresh cilantro, chopped green onion, and lime wedges for garnish

Instructions

  1. Cook the curry base aromatics: Heat the avocado oil in a deep, large skillet over medium heat. Add the onion and cook until softened and translucent, about 3-5 minutes. Add the garlic and ginger and cook for about 1 more minute, until fragrant, being careful not to burn the garlic.
  2. Bloom the spices in the oil: Add the red curry paste to the skillet, along with the curry powder (if using), turmeric, cumin, and paprika. Stir well and cook for about 1-2 minutes to toast them a bit and enhance their flavor.
  3. Add the chicken: Move the aromatics and spices to one side of the pan. To the other side, add the chicken pieces. Cook them for about 2-3 minutes per side until golden brown (they’ll cook through later on!).
  4. Add the rice and liquid: Add the uncooked rice to the pan and stir to coat in the spices. Pour in the coconut milk, chicken broth or stock, and soy sauce. Sprinkle brown sugar into the skillet and stir well to incorporate everything.
  5. Cook the rice and chicken: Bring the liquid to a boil, cover the pan with a lid, and reduce the heat to low. Simmer for about 15-18 minutes to cook the rice and chicken. Stir occasionally to keep the rice from sticking to the bottom of the pan.
  6. Add the veggies: When the rice is nearly done, add all of the veggies except for the spinach. Cook for about 3-5 minutes, then add the spinach and cook for 2 more minutes to wilt the spinach.
  7. Stir in the lime juice: When the rice is cooked through and the vegetables are tender, fluff the rice with a fork, stir in the lime juice, taste and adjust the seasonings if needed.
  8. Garnish and serve: Sprinkle a bit of fresh cilantro over the top and serve with lime wedges alongside. Enjoy!

Nutrition Facts

Calories

313

Fat

10 g

Carbs

18 g

Protein

37 g
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