One Pot Curry Chicken and Rice
This Coconut Curry Chicken and Rice is a wonderfully balanced meal made with so many flavors including green curry, coconut milk, and garlic.
Servings: 6
Ingredients
- 1.5 - 2 lbs. boneless skinless chicken thighs our package had 6 small boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 1 tablespoon garlic powder
- ½ teaspoon ground coriander
- 2 teaspoons ground ginger
- 1 tablespoon garlic chili sauce separated
- 15 oz. canned full-fat coconut milk unsweetened (~1 ½ cup)
- 1 cup chicken broth
- 1 teaspoon fish sauce
- 3 tablespoons green curry paste
- 2 teaspoons freshly grated ginger
- 3 tablespoons fresh lime juice
- 1.5 tablespoons ghee
- ½ large red onion minced
- 3 cloves garlic minced
- 1 cup uncooked jasmine rice
- 1 large red bell pepper seeded and diced
- 1 cup matchstick carrots
- 1 cup frozen peas
Toppings
- ¼ cup red onion minced
- 2 tablespoons roughly chopped cilantro
- 2 tablespoons roughly chopped Thai basil
- A squeeze of fresh lime juice
Instructions
- Preheat the oven to 350ºF.
- Make a dry rub for the chicken thighs. Add the kosher salt, garlic powder, coriander, and ground ginger to a small bowl and mix until combined.
- Pat the chicken thighs dry with a paper towel. Sprinkle the chicken thighs with the dry rub and pat the rub into both sides of the chicken thighs.
- Place the chicken thighs on a plate and slather 2 teaspoons of chili sauce over the top of the chicken thighs. Set aside.
- Prepare the coconut sauce. Add the coconut milk and broth to a large bowl with a pour spout. Whisk the two ingredients together until combined.
- Add fish sauce, curry paste, grated ginger, and lime juice to the coconut milk and broth and whisk until all the ingredients are well combined. Set aside.
- Heat a large dutch oven over medium/high heat. Add the ghee to the Dutch oven.
- When the ghee is melted and fragrant, place the chicken thighs in the Dutch oven with the chili sauce side down. Sear the chicken thighs for 2 minutes on one side and then remove them from the dutch oven (you are only searing one side of the chicken thighs).
- Turn the heat to medium and scrape the bottom of the pan with a spatula to loosen all the brown bits from the bottom of the pan. Add the onions.
- Sauté the onions in the ghee and chicken juices for 2-3 minutes.
- Add the garlic to the onions and saute for an additional minute.
- Next, pour the uncooked jasmine rice into the dutch oven and toast the rice for 2 minutes with the garlic and onion.
- Add the bell pepper, carrots, and peas to the pot and stir.
- Pour the coconut curry mixture into the pot and stir to combine all the ingredients.
- Finally, place the chicken thighs on top of the other ingredients.
- Place the lid on the Dutch oven and bake at 350ºF for 25-30 minutes or until the rice has completely cooked and absorbed most of the liquid and the chicken is 165ºF.
- Remove the Dutch oven from the oven and let it rest for 5 minutes.
- Uncover the Dutch oven and sprinkle it with cilantro, basil, and red onion.
- Enjoy!
Notes
- We prefer using boneless, skinless chicken thighs for this recipe but bone-in chicken thighs will work too. Please note that if you do use bone-in chicken thighs, you will need to sear both sides of the chicken thighs for 1-2 minutes.
- This one-pot chicken curry uses green curry paste, but you can use red as well.
- Be sure the peas are frozen when you add them to the pot or they will end up soggy.
- The sauce of this one pot dish is supposed to be a bit creamy after it is done cooking. Most of the liquid should be dissolved but it is ok to be a bit creamy!
- If you would prefer a less spicy curry, cut out all or half of the garlic chili past
Nutrition
Calories: 461kcal | Carbohydrates: 41g | Protein: 24g | Fat: 22g | Fiber: 4g | Sugar: 6g