One-Pot Chicken Curry & Rice (30 Minutes)

Serves 4Prep 10 minCook 20 minTotal 30 min

Ingredients

• 1 tablespoon neutral oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon salt, divided
• ½ teaspoon black pepper
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons mild curry powder
• 1 tablespoon tomato paste
• 1 cup long-grain white rice, rinsed and drained
• 1½ cups low-sodium chicken broth
• 1 cup full-fat coconut milk
• 1 tablespoon fresh lime juice
• Fresh cilantro, for serving
• Lime wedges, for serving

Method

1. Prepare the ingredients. Cut the chicken into small, even pieces. Dice the onion and pepper. Mince the garlic and grate the ginger. Rinse the rice under cold water until the water runs mostly clear. Drain it well.
2. Brown the chicken. Heat the oil in a large deep skillet or sauté pan over medium-high heat. Add the chicken, ½ teaspoon of the salt, and the black pepper. Cook for 4 to 5 minutes, stirring a few times, until the chicken is lightly browned. The chicken does not need to be fully cooked at this point. Transfer it to a plate.
3. Cook the vegetables. Add the onion and bell pepper to the same pan. Cook for 3 minutes, stirring often, until they begin to soften. Add the garlic and ginger. Cook for 30 seconds.
4. Add the curry and rice. Stir in the curry powder and tomato paste. Cook for 30 seconds to warm the spices. Add the rinsed rice. Stir well so each grain is coated with the curry mixture.
5. Add the liquids. Pour in the chicken broth and coconut milk. Add the remaining ½ teaspoon of salt. Stir and scrape the bottom of the pan to loosen any browned pieces.
6. Simmer. Return the chicken and any juices to the pan. Bring the liquid to a gentle boil. Reduce the heat to low and cover the pan. Simmer for 12 to 14 minutes, or until the rice is tender and most of the liquid has been absorbed. Do not stir while the rice cooks.
7. Rest and finish. Turn off the heat and leave the pan covered for 3 minutes. Fluff the rice with a fork. Stir in the lime juice. Taste and add more salt if needed. Top with fresh cilantro and serve with lime wedges.