Imagine transforming frozen chicken into a mouthwatering Indian-inspired feast in just 40 minutes! This curry chicken and rice recipe is your ultimate weeknight dinner solution that will transport your taste buds straight to the vibrant streets of India. Whether you're a busy professional, a tired parent, or simply craving a delicious meal without hours of preparation, this recipe is your culinary superhero - no thawing required!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 frozen chicken breasts
- 1 cup rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1 can coconut milk
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients on a clean countertop. Ensure you have 4 frozen chicken breasts, 1 cup of rice, 2 cups of chicken broth, 1 chopped onion, 2 minced garlic cloves, 2 tablespoons of curry powder, 1 can of coconut milk, and salt and pepper to taste.
- In a large pot or deep skillet, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Sprinkle in the curry powder, stirring well to combine it with the onion and garlic mixture. Cook for about 1 minute to toast the spices, enhancing their flavor.
- Carefully add the frozen chicken breasts to the pot. Pour in the 2 cups of chicken broth, ensuring the chicken is mostly submerged. Bring the mixture to a gentle simmer.
- Cover the pot with a lid and let it cook for about 15-20 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F or 75°C). You can occasionally check and stir the mixture to ensure even cooking.
- Once the chicken is cooked, remove it from the pot and place it on a cutting board. Allow it to rest for a few minutes before shredding or cutting it into bite-sized pieces.
- While the chicken is resting, add 1 cup of rice and the can of coconut milk to the pot, stirring to combine. Bring the mixture back to a simmer.
- Cover the pot again and let the rice cook for about 15 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- While the rice is cooking, season the shredded chicken with salt and pepper to taste.
- Once the rice is cooked, gently fold the shredded chicken back into the pot, mixing everything together. Allow it to heat through for another 2-3 minutes.
- Remove the pot from the heat and let it sit for a couple of minutes before serving. This will allow the flavors to meld.
- Serve the curry chicken and rice hot, garnished with fresh herbs if desired, and enjoy your delicious Indian-inspired meal!
Tips
- Use fresh spices: For the most intense flavor, check that your curry powder is less than 6 months old.
- Temperature matters: Ensure chicken reaches 165°F internally for food safety.
- Coconut milk hack: Shake the can well before opening to blend the creamy and liquid parts.
- Rice texture tip: If rice seems too dry, add a little extra broth during cooking.
- Meal prep friendly: This dish stores beautifully in the refrigerator for 3-4 days.
- Customize your heat: Adjust curry powder quantity to make it mild or spicy.
- Optional garnishes: Fresh cilantro, green onions, or a squeeze of lime can elevate the dish.
Nutrition Facts
Calories: 237kcal
Carbohydrates: 17g
Protein: 9g
Fat: 13g
Saturated Fat: 11g
Cholesterol: 21mg