One-Pan Coconut Curry Chicken and Rice

This One-Pan Coconut Curry Chicken and Rice dish brings the comforting warmth of curry spices together with tender chicken, fragrant jasmine rice, and creamy coconut milk—all cooked in a single skillet. With a harmonious blend of flavors, including a hint of heat from red chile pepper and the aromatic notes of ginger and basil, this dish is perfect for a weeknight dinner that feels special but requires minimal effort and cleanup.

Ingredients:

• 2 tablespoons olive oil
• 1/2 cup white onion, finely diced
• 1 red chile pepper, diced (or substitute with 1/2 teaspoon red pepper flakes or a jalapeno)
• 1 lb boneless, skinless chicken breast, diced into 1-inch pieces
• 4 cloves garlic, minced
• 1 tablespoon olive oil (additional)
• 2 teaspoons curry powder
• 1 teaspoon coriander
• 1 cup uncooked long-grain white rice
• 1 cup chicken broth (use Better than Bouillon paste mixed with water for extra flavor)
• 1 (14.5-ounce) can coconut milk (preferably Thai Kitchen brand)
• 1 teaspoon salt
• 1 teaspoon minced ginger
• 2 tablespoons chopped fresh basil leaves (or 2 teaspoons dried basil)

Instructions:

1. Sauté the Aromatics:

• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the finely diced onion and red chile pepper. Sauté for about 2-3 minutes until the onion becomes translucent and the pepper softens.

2. Cook the Chicken:

• Add the diced chicken breast to the skillet and sauté for 5-6 minutes, or until the chicken is no longer pink in the center. If needed, add an additional tablespoon of olive oil to prevent sticking. During the last minute of cooking, stir in the minced garlic.

3. Toast the Spices and Rice:

• Push the chicken and vegetable mixture to one side of the skillet. In the empty space, add 1 tablespoon of olive oil, followed by the curry powder, coriander, and uncooked rice. Sauté for about 30 seconds, allowing the spices to bloom and the rice to toast slightly.

4. Simmer to Perfection:

• Quickly pour in the chicken broth, coconut milk, and salt, stirring everything together. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent the rice from sticking to the bottom of the pan.

5. Final Touches:

• In the last couple of minutes of cooking, stir in the minced ginger. Once the rice is fully cooked and tender, remove the skillet from the heat and stir in the chopped basil leaves.

6. Serve:

• Serve the Coconut Curry Chicken and Rice hot, garnished with extra basil or a wedge of lime for an extra burst of freshness.

Tips:

• Spice Level: Adjust the heat by varying the amount of red chile pepper or red pepper flakes. If you prefer a milder dish, reduce the amount, or remove the seeds from the chile pepper before dicing.
• Rice Texture: For best results, use long-grain white rice like jasmine or basmati, which cooks up fluffy and separates well in this dish. Avoid using short-grain rice, as it tends to be stickier.
• Basil Substitution: Fresh basil adds a bright flavor, but if you only have dried basil, reduce the amount by half. You can also experiment with fresh cilantro for a different herbal note.
• Ginger Kick: Fresh ginger adds a lovely zing, but if you don’t have it on hand, 1/4 teaspoon of ground ginger can be used in a pinch.
• Leftovers: This dish reheats well, making it a great option for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.

This easy, flavorful dish is a comforting meal that’s sure to satisfy your craving for something both rich and aromatic, without the hassle of using multiple pots and pans. Enjoy the fusion of vibrant curry spices, creamy coconut milk, and tender chicken all in one delicious bite!