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–+ servings
a plate of chicken curry and rice with a fork and spoonj, served with a glass of cider
Christine Miller, Jason Miller

Easy One Pot Chicken Curry with Rice

4 from 1 vote
A Season Two Taste family favorite, comforting and easy.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8 Servings
Course: Main Course
Cuisine: Indian, Japanese
Calories: 647.6
Ingredients Equipment Method Nutrition

Ingredients
  

Curry
  • 2 oz. fresh ginger root, peeled and minced measured by weight, about 2½ Tbspn.
  • 6 oz. yellow onion, peeled and small diced approximately ½ of a large onion
  • 1 oz. large fresh garlic cloves, peeled and lightly crushed about 4 each
  • 2 oz. fresh jalapeno, stemmed and medium sliced optional for extra heat
  • 1 tsp. ground cumin
  • 4 tbsp. curry powder look for "madras" on the label for typically higher quality and potency
  • 1 tsp. ground coriander
  • 3 each large bay leaves
  • 2 each dried hot red chilis optional
  • 1 tbsp. salt
  • 2 tsp. freshly ground black pepper
  • 2¼ lb. chicken boneless and skinless thighs, cut into bite sized chunks
  • 1 can coconut milk (13.5 oz.)
  • 3 tbsp. vegetable oil soy, canola, or any light flavor will be fine
  • 1½ lb. gold potatoes, peeled and cut to large bite sized chunks
  • ½ lb. fresh sweet potato, peeled and cut to large bite sized chunks
  • 1 lb. carrot, peeled and cut to large bite sized chunks
  • 1 cup frozen peas
  • 4 cups water if subbing broth for bouillon, use this instead here
  • 3 tbsp. chicken bouillon paste
  • 2-3 tbsps. cornstarch
  • ½ cup cold water for making the slurry
Jasmine Rice
  • 2 cups jasmine rice
  • 3 cups water

Equipment

  • 1 large stock pot
  • 1 large kitchen spoon
  • 1 set of measuring spoons
  • 1 set of measuring cups
  • 1 Chef Knife
  • 1 Cutting Board
  • 1 Mixing Bowl
  • 1 soup spoon
  • 1 vegetable peeler
  • 1 2-quart pot with a lid for cooking the rice
  • 1 strainer for rinsing the rice

Method
 

Curry
  1. gather and process all ingredients to proper size and state.
  2. heat stock pot over medium high heat
  3. In a bowl, combine chicken with all dry spices, toss together to coat
  4. add veg. oil to pot, allow to heat for a few seconds
  5. add chicken and spices to pot, increase heat to high
  6. stir occasionally to sear chicken and fry the spices lightly
  7. add onion, ginger, and garlic (add diced jalapeno for extra heat).
  8. continue to stir through, allowing aromatics to sweat lightly
  9. combine chicken bouillon with water thoroughly, add liquid to pot
  10. add carrots, potatoes, and sweet potatoes
  11. bring to a rapid boil
  12. reduce to low boil/ rapid simmer
  13. cook until root vegetables become tender, about 20 minutes
  14. add coconut milk
  15. add frozen peas
  16. combine corn starch with cold water to form a homogeneous "slurry"
  17. bring back to a steady boil over high/medium high heat
  18. stirring steadily with a spoon, add the starch mixture slowly until curry begins to thicken. be careful to to stir too vigorously, so as not to break up the potatoes
  19. reduce heat to low, simmer for 5 to 10 minutes in order to eliminate any starchy flavor
Jasmine Rice
  1. Rinse the dry rice under cold running water in a strainer until the water runs clear.
  2. Place the rinsed rice into a 2-quart saucepan, then add the water.
  3. Place the pot over high heat until it comes to a boil. Reduce to low heat and cover. Cook for 12 minutes or until the rice is cooked and fluffy.

Nutrition

Calories: 647.6kcalCarbohydrates: 85.9gProtein: 33gFat: 20.9gSaturated Fat: 11.2gPolyunsaturated Fat: 4.6gMonounsaturated Fat: 3.7gTrans Fat: 0.1gCholesterol: 65.8mgSodium: 3442mgPotassium: 1558.4mgFiber: 9.9gSugar: 9.1gVitamin A: 13836.2IUVitamin C: 41.6mgCalcium: 162.4mgIron: 6.9mg

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