Curried Chicken with Rice
A quick and comforting weeknight dinner of tender chicken pieces in a fragrant curry sauce, served over fluffy rice. Ready in about 20 minutes with simple pantry staples.
- Total time
- 20 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
- 1.5 lb chicken breast
- 2 tbsp curry powder
- 1 medium onion
- 2 cloves garlic
- 1 can (13.5 oz) coconut milk
- 3 cups cooked rice
Instructions
- 1
Cut the 1.5 lb chicken breast into bite-sized pieces and season with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high heat.
- 2
Add the chicken and cook until browned on all sides, about 5 minutes. Remove chicken to a plate and set aside.
- 3
In the same skillet, add the 1 sliced onion and 2 minced garlic cloves. Cook over medium until soft, about 3 minutes.
- 4
Stir in the 2 tbsp curry powder and cook for 1 minute until fragrant. Pour in the 1 can coconut milk and bring to a simmer.
- 5
Return the chicken to the skillet and simmer until the sauce thickens slightly and chicken is cooked through, about 5 minutes. Serve over the 3 cups cooked rice, garnished with fresh herbs if desired.
Tools you’ll need
- Large skillet
- Cutting board
- Knife
- Wooden spoon
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