One pot coconut curry chicken and rice

Step by Step

Step 1

Preheat the oven to 350ºF.

Step 2

Make a dry rub for the chicken thighs. Add the kosher salt, garlic powder, coriander, and ground ginger to a small bowl and mix until combined.

Step 3

Pat the chicken thighs dry with a paper towel. Sprinkle the chicken thighs with the dry rub and pat the rub into both sides of the chicken thighs.

Step 4

Place the chicken thighs on a plate and slather 2 teaspoons of chili sauce over the top of the chicken thighs. Set aside.

Step 5

Prepare the coconut sauce. Add the coconut milk and broth to a large bowl with a pour spout. Whisk the two ingredients together until combined.

Step 6

Add fish sauce, curry paste, grated ginger, and lime juice to the coconut milk and broth and whisk until all the ingredients are well combined. Set aside.

Step 7

Heat a large dutch oven over medium/high heat. Add the ghee to the Dutch oven.

Step 8

When the ghee is melted and fragrant, place the chicken thighs in the Dutch oven with the chili sauce side down. Sear the chicken thighs for 2 minutes on one side and then remove them from the dutch oven (you are only searing one side of the chicken thighs).

Step 9

Turn the heat to medium and scrape the bottom of the pan with a spatula to loosen all the brown bits from the bottom of the pan. Add the onions.

Step 10

Sauté the onions in the ghee and chicken juices for 2-3 minutes.

Step 11

Add the garlic to the onions and saute for an additional minute.

Step 12

Next, pour the uncooked jasmine rice into the dutch oven and toast the rice for 2 minutes with the garlic and onion.

Step 13

Add the bell pepper, carrots, and peas to the pot and stir.

Step 14

Pour the coconut curry mixture into the pot and stir to combine all the ingredients.

Step 15

Finally, place the chicken thighs on top of the other ingredients.

Step 16

Place the lid on the Dutch oven and bake at 350ºF for 25-30 minutes or until the rice has completely cooked and absorbed most of the liquid and the chicken is 165ºF.

Step 17

Remove the Dutch oven from the oven and let it rest for 5 minutes.

Step 18

Uncover the Dutch oven and sprinkle it with cilantro, basil, and red onion.

Step 19

Enjoy!

Tips and Warnings

We prefer using boneless, skinless chicken thighs for this recipe but bone-in chicken thighs will work too. Please note that if you do use bone-in chicken thighs, you will need to sear both sides of the chicken thighs for 1-2 minutes.
This one-pot chicken curry uses green curry paste, but you can use red as well.
Be sure the peas are frozen when you add them to the pot or they will end up soggy.
The sauce of this one pot dish is supposed to be a bit creamy after it is done cooking. Most of the liquid should be dissolved but it is ok to be a bit creamy!
If you would prefer a less spicy curry, cut out all or half of the garlic chili past

Ingredient

Canned full-fat coconut milk

15 oz 15 oz
Fresh lime juice

44.36 ml 1.55 fl. ozs
Chicken broth

236.59 ml 8.28 fl. ozs
Fish sauce

4.93 ml 0.17 fl. ozs
Ground ginger

9.86 ml 0.35 fl. ozs
Ground coriander

2.46 ml 0.09 fl. ozs
Garlic powder

14.79 ml 0.52 fl. ozs
Large red onion

0.5 0.5
Large red bell pepper

1 1
Red onion

59.15 ml 2.07 fl. ozs
Canned full-fat coconut milk

425.24 g 0.94 lbs
Freshly grated ginger

9.86 ml 0.35 fl. ozs
Frozen peas

236.59 ml 8.28 fl. ozs
Garlic chili sauce

14.79 ml 0.52 fl. ozs
Green curry paste

44.36 ml 1.55 fl. ozs
Kosher salt

4.93 ml 0.17 fl. ozs
Matchstick carrots

236.59 ml 8.28 fl. ozs
A squeeze of fresh lime juice

1 1
Garlic

3 pcs 3 pcs
Ghee

221.8 ml 7.76 fl. ozs
Roughly chopped cilantro

2 tablespoons 29.57 ml
Roughly chopped thai basil

2 tablespoons 29.57 ml
Uncooked jasmine rice

1 cup 236.59 ml

Amount Per Serving
	Calories	461 kcal
	Carbohydrates	41 g
	Protein	24 g
	Fat	22 g
	Fiber	4 g
	Sugar	6 g

View nutrition facts