Forktionary

Curried Chicken With Rice Recipe

This flavorful and aromatic Curried Chicken with Rice recipe is a quick weeknight dinner ready in under an hour! Inspired by a cherished vintage recipe card, this updated version features tender chicken simmered in a rich, fragrant curry sauce, served alongside fluffy microwave rice. Prepare for compliments galore – the irresistible aroma alone will have everyone asking for seconds!

Prep Time 15 mins
Cook Time 55 mins
Calories 208.9 kcal
Protein 9g
Rating 4.9 (7 Reviews)
Curried Chicken With Rice 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Curried Chicken With Rice

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How to Make Curried Chicken With Rice

  1. **Prepare the Rice:** Combine 1 cup long-grain rice, 1 1/2 cups chicken broth, and a pinch of salt in a microwave-safe casserole dish.
  2. **Microwave the Rice:** Microwave on high for 8-10 minutes, or until the rice is fluffy and the liquid is absorbed. Keep covered.
  3. **Set Aside:** Remove the rice from the microwave and set aside, keeping it covered.
  4. **Brown the Chicken:** Melt 2 tablespoons of butter in a large, hot frying pan. Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. Brown the chicken on all sides, removing pieces as they brown. Set aside.
  5. **Sauté Aromatics:** Add 1 medium onion, chopped, to the pan and cook until softened and lightly browned (about 5 minutes).
  6. **Build the Curry Sauce:** Stir in 2 cloves garlic, minced, and 2 tablespoons curry powder. Cook for 1 minute.
  7. **Add Flavor:** Quickly add 1 tablespoon grated ginger and 1 tablespoon tomato paste. Pour in 1/2 cup chicken broth, scraping up any browned bits from the bottom of the pan (fond). Add the remaining 1/2 cup chicken broth.
  8. **Simmer Chicken:** Return the chicken to the pan, spooning some sauce over each piece. Cover, reduce heat, and simmer until the chicken is tender (about 15-20 minutes).
  9. **Thicken the Sauce:** In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
  10. **Create Space:** Remove half of the chicken from the pan and set aside, creating space in the pan.
  11. **Add Cornstarch Slurry:** Gradually whisk the cornstarch mixture into the cleared space in the pan, cooking until the sauce thickens (about 1 minute).
  12. **Season and Coat:** Season with salt and pepper to taste. Return the chicken to the pan, coating it evenly in the sauce.
  13. **Serve:** Serve the curried chicken over the fluffy rice. Use extra sauce as gravy.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

8g

Fat

16g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Asian Indian American Gluten Free Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Curries 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry Rice American Asian Indian Easy Potluck Dinner Party Fall Kid Friendly Chicken Dietary One Dish Meal Seasonal Pacific Northwest Midwestern Inexpensive Meat Chicken Thighs Legs Pasta Rice And Grains Brown Rice Taste Mood Savory To Go Number Of Servings