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One Pot Coconut Curry Chicken and Rice

5 from 2 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients
  

  • 1 TBSP oil: avocado, olive, walnut
  • 3 mini sweet peppers, diced
  • 1 large carrot, shredded or diced organic
  • 1 lb. chicken, trimmed and cut* boneless, skinless
  • 1 TBSP lemon juice
  • 1 C white jasmine rice
  • ½ C water
  • 1 ½ C low sodium vegetable broth*
  • 1 can unsweetened coconut milk
  • Olive or avocado oil spray

Seasonings

  • 2 tsp. curry powder
  • ½ tsp. cumin
  • Pinch of ginger
  • ¼ tsp. onion powder
  • ¼ tsp. black pepper
  • ½ tsp. sea salt

Instructions
 

  • In a deep skillet, heat the oil (spray in areas where the oil doesn’t reach) over medium heat
  • While the skillet is heating up, dice the peppers and carrots
  • Cook the chicken in the skillet until it’s fully cooked and reaches an internal temperature of 165°F
  • Once the chicken is cooked, add the lemon juice and evenly coat the chicken with the seasonings, then remove it from the skillet and set aside
  • Pour the dry, uncooked rice into the skillet and stir continuously for ~30 seconds
  • Immediately mix the water, broth, and coconut milk into the rice, then cover and bring to a simmer
  • After 10-15 minutes of the rice cooking, fold the peppers and carrots in, then continue to let the rice cook until it’s tender and fluffy – an extra ½-1 C of water or broth may need to be added depending on the type of rice (such as if brown jasmine rice is used instead of white)
  • When the rice is done, turn the heat off or to low and stir the chicken back in
  • Serve right away or remove from the heat to cool before transferring to an airtight container and storing in the fridge; it reheats very well and will keep for up to a week

Notes

  • *Chicken: the chicken can be cut into cubes or strips prior to cooking or cooked whole and cut afterwards – whichever you prefer
  • *Seasonings: the flavoring is flexible, so adjust the seasonings accordingly. The heat depends on the type and amount of pepper used, so if you’d like it to be spicier, add cayenne pepper or paprika 
  • *Low-sodium vegetable broth: water can be used in place of broth if needed or desired
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