Coconut Curry Chicken Rice Skillet

Nutrition · per serving

Steps

1. 1

   Pat the chicken breast dry and cut it into even pieces. Rinse the rice under cold water until the water runs mostly clear; this removes excess surface starch while retaining enough starch for a creamy texture.

   300 g, cut into 2 cm pieces Boneless, skinless chicken breast150 g, rinsed Long-grain rice
2. 2

   Heat the olive oil in a large, deep frying pan over medium-high heat. Add the chicken breast, season with half the salt and the black pepper, and cook for 3–4 minutes, turning occasionally, until lightly golden but not fully cooked. Transfer to a plate.

   1 tbsp Olive oil300 g, cut into 2 cm pieces Boneless, skinless chicken breast½ tsp, or to taste Fine salt¼ tsp Black pepper
3. 3

   Reduce the heat to medium. Add the onion and cook for 2 minutes until softened. Stir in the garlic and curry powder for 30 seconds, just until fragrant; do not let the garlic brown.

   1 small, finely diced Onion2 cloves, finely chopped Garlic2 tsp Mild curry powder
4. 4

   Add the rinsed rice and stir for 1 minute so every grain is coated with the spiced oil. Pour in the coconut milk and chicken stock, add the remaining salt, and bring to a gentle simmer.

   150 g, rinsed Long-grain rice400 ml Coconut milk250 ml, preferably low-salt Chicken stock½ tsp, or to taste Fine salt
5. 5

   Return the chicken to the pan. Cover and simmer gently for 10 minutes, stirring once halfway through to prevent sticking. The rice should be nearly tender and the chicken should reach 74°C at its thickest point.

   300 g, cut into 2 cm pieces Boneless, skinless chicken breast
6. 6

   Stir in the sweetcorn and frozen peas. Cover and cook for 3–4 minutes, until the rice is tender, the vegetables are hot, and the sauce is creamy. If the rice is still firm, add 2–3 tablespoons of water and cook for another 2 minutes.

   100 g, drained Sweetcorn80 g Frozen peas
7. 7

   Remove from the heat and rest, covered, for 2 minutes so the rice absorbs the sauce. Stir in the lime juice and fresh parsley, taste, and adjust seasoning if needed. Serve immediately.

   1 tbsp Lime juice15 g, chopped Fresh parsley

Origin & History

This dish is a modern fusion preparation rather than a traditional regional recipe, combining South Asian curry spices with the creamy technique of Italian-style skillet rice. Coconut milk, sweetcorn, peas, and parsley give the one-pan meal a broadly international character suited to quick home cooking.