One Dish Chicken Curry with Rice

Do you go through phases of wanting to make new dishes and other phases of not caring? It happens every so often and it feels almost like writer’s block. Sometimes I’m super interested in baking or cooking, and then sometimes I really dread planning out meals for the week. Those are the weeks I hope to have leftovers around so I do not have to do much thinking. If all else fails, I rely on cookbooks to give me inspiration and luckily I have tons of cookbooks.

After looking at some skillet dishes I decided to do my own version but in the Dutch oven. I like cooking in skillets, but lately I prefer the Dutch oven because it cooks more evenly and makes stirring easier (less likely to have food go flying out of the pan). You can certainly use a skillet if that is what you have…I am calling this “One Dish” and not “Dutch Oven” or “Skillet” Chicken Curry after all.

The only downside is there are no veggies in this dish. You could add some frozen peas easily near the end, or even stir in some spinach, but we had our vegetables on the side.

Directions for One Dish Chicken Curry with Rice

  • 1.5 cups rice (I used basmati)
  • 1 cup flour
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 large onion, sliced
  • 2 teaspoons curry powder
  • 1-2 pounds chicken breasts, cut into bite-sized pieces
  • 2-3 cloves garlic, minced
  • 1.5 cups chicken broth
  • 3-4 Tablespoons chopped cilantro
  • Oil
  • Water (1/2 cup to 1 cup)

Heat the oil in your pan/skillet/Dutch oven over medium heat. Meanwhile, prep the chicken by mixing the flour, paprika, and pepper in a dish. Coat the chicken pieces in the mixture. When the pan is hot, add the chicken to brown on each side (don’t cook through yet). Set aside in a dish.

Then, stir in the onion slices and curry powder. Saute for about 5 minutes until the onion softens.

Once the onions have softened, add in the garlic and rice, stirring well. After a couple minutes, add the chicken broth. Cover and lower the heat to low. Set the timer for 10 minutes, then add the chicken back in and simmer until the chicken is cooked through.

Check periodically and add more water as needed if the rice is sticking. Stir in the cilantro then serve.

Directions for One Dish Chicken Curry with Rice without pictures

  • 1.5 cups rice (I used basmati)
  • 1 cup flour
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 large onion, sliced
  • 2 teaspoons curry powder
  • 1-2 pounds chicken breasts, cut into bite-sized pieces
  • 2-3 cloves garlic, minced
  • 1.5 cups chicken broth
  • 3-4 Tablespoons chopped cilantro
  • Oil
  • Water (1/2 cup to 1 cup)

Heat the oil in your pan/skillet/Dutch oven over medium heat. Meanwhile, prep the chicken by mixing the flour, paprika, and pepper in a dish. Coat the chicken pieces in the mixture. When the pan is hot, add the chicken to brown on each side (don’t cook through yet). Set aside in a dish. Then, stir in the onion slices and curry powder. Saute for about 5 minutes until the onion softens.

Once the onions have softened, add in the garlic and rice, stirring well. After a couple minutes, add the chicken broth. Cover and lower the heat to low. Set the timer for 10 minutes, then add the chicken back in and simmer until the chicken is cooked through. Check periodically and add more water as needed if the rice is sticking. Stir in the cilantro then serve.

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