Curry Chicken Rice and Peas

A black skillet with one pan skillet Curry Chicken and rice recipe in it.

Curry Chicken Rice and Peas

A hearty meal full of amazing curry flavor! This curry chicken and rice recipe is made in a skillet and will become a family favorite!

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 418kcal

Author Whitney Wright

Ingredients

1/2 cup all-purpose flour
pinch cayenne pepper
1/8 teaspoon cardamom
2 lbs boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons vegetable oil divided
2 carrots cut into 1/4 inch coins
1 yellow onion finely chopped
3 garlic cloves minced
1 1/2 cups long grain white rice
1 tablespoon curry powder
4 cups chicken broth
3/4 cup canned coconut milk
1 cup frozen peas
1/4 cup fresh cilantro finely minced

Instructions

Pound the chicken breasts until they are even thickness. (If your chicken breasts are quite large, pound them to an even thickness and then cut them in half so that each piece equals about 7-8 oz each). Pat the chicken dry with paper towels. Sprinkle the salt and pepper over the chicken breasts.
In a shallow dish (I use a pie tin) add the flour, cayenne pepper and cardamom. Mix to incorporate the ingredients. Dredge the chicken breasts in the flour. Place the flour coated chicken breasts on a plate while you prepare the skillet.
Heat a 12 inch cast iron skillet over medium heat. Once the skillet is hot, add 2 tablespoons of the vegetable oil and heat until just smoking. Place the chicken in the skillet, and brown each chicken breast for about 4 minutes on each side. Once done, transfer the chicken breasts to a plate to rest.
Add 1 tablespoon of vegetable oil to the empty skillet (still over medium heat). Add the carrots and onions to the skillet. Cook until softened, about 5 minutes.
Stir in the garlic, rice, and curry powder. Mix to combine. Add the chicken broth. Bring the mixture to a gentle simmer. Add the chicken into the skillet. Cover. And cook for 8-10 minutes or until the chicken reaches an internal temperature of 160°F.
When chicken reaches 160°F, remove the chicken from the skillet and place it on a plate. Tent the plate with aluminum foil, and let it sit for 10 minutes.
Add the coconut milk to the rice. Stir to combine. Cover the skillet and cook for 10-12 minutes or until the rice has absorbed all of the liquid.
Add the peas to the rice, stir to combine.
Remove from heat and gently stir the cilantro into the rice. Serve immediately with the chicken.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days.

Reheat in the microwave or return to a skillet and warm. Add a splash of coconut milk to get things creamy again.

Recipe adapted from Cooks Country Cast Iron book.

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