Quick & Easy Chicken Curry with Cilantro Rice

Quick & easy homemade chicken curry is a flavorful Indian-inspired dish made in just 15 minutes. Tender chicken is cooked in a rich homemade curry sauce that's perfect over rice!

Pin

Joe and I have started a new adventure, inspired by our friend, Joanne. Joanne, who normally cooks very little, has made it her mission to cook a new recipe every week. In order to accomplish her goal, she has borrowed an assortment of cookbooks from friends and family. She marked the recipes she liked, and she's working through the marked pages one week at a time.

We were inspired and have decided to do the same. This was our first experiment. It was absolutely delicious.

How to make quick & easy chicken curry

1. Cook the rice. This is the step that takes the longest, so get it started right away. I prefer basmati rice, but your preferred variety will be fine. Minute Rice will be the quickest. Cook the rice according to the package instructions except for one thing - use chicken broth instead of water.
2. Prepare the sauce. Sauté together the carrots and onions in olive oil for 3 minutes, then add the mushrooms. Continue to heat until the carrots are crisp-tender. Add in the curry powder, raisins, coconut milk, salt, and pepper.
3. Add the chicken to the sauce and cook another 5 minutes.
4. Make a slurry of 1 tablespoon cornstarch to 3 tablespoons warm water. When this is thoroughly blended, stir it into the chicken and sauce mixture in the pan. Simmer for another 5 minutes or until the sauce is the thickness you desire.
5. Stir chopped cilantro into the hot rice.
6. Serve in a bowl by topping 1 cup of cilantro rice with ¼ of the chicken mixture. Spoon a generous amount of sauce over the whole thing.

Here are a few other quick & easy chicken recipes you might like:

• Coconut Chicken Curry in the Instant Pot
• Mongolian Chicken in the Instant Pot
• Southwest Chicken and Rice Tacos in the Instant Pot

Recipe

Chicken Curry with Cilantro Rice

Quick & easy homemade chicken curry is a flavorful Indian-inspired dish made in just 15 minutes. Tender chicken is cooked in a rich homemade curry sauce that's perfect over rice!

5 from 3 votes

Print Recipe Pin Recipe Add to Collection Go to Collections

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Ingredients

  

1x2x3x

• 1 teaspoon olive oil
• 4 medium Carrots peeled and cut into sticks or rounds
• 1 medium onion coarsely chopped
• 16 ounces mushrooms sliced
• 2 teaspoons curry powder
• ½ cup golden raisins
• 13.5 oz coconut milk
• ⅓ teaspoon salt
• pinch black pepper
• 1 can shredded chicken
• 1 tablespoons cornstarch
• 3 tablespoons water
• 2 cups chicken broth
• 1 ⅓ cups basmati rice uncooked
• 1 tablespoons butter
• 2 tablespoons fresh cilantro snipped, plus additional for garnish

Instructions

 

• Prepare rice according to package directions except for the following. Instead of water, use chicken broth. After rice is cooked, fluff with a fork and then stir in cilantro.
• Heat oil in a medium skillet. Sauté carrots and onions for 3 minutes. Add mushrooms, and continue to cook until the veggies are crisp-tender. Stir in curry powder, raisins, coconut milk, salt, and pepper.
• Add shredded chicken to skillet, simmer 3-5 minutes more or until sauce begins to thicken. Our sauce didn't thicken as we would have liked, so we made a cornstarch slurry to thicken the sauce. To do that, mix a tablespoon of cornstarch with three tablespoons of water. Pour the solution into the sauce and simmer for another 3-5 minutes. It should thicken the sauce more than just simmering alone.
• Top 1 cup of cooked rice with one quarter of the chicken mixture. Sprinkle with additional cilantro.

Notes

Cilantro is a very delicate herb. It loses its flavor quickly when heated, so you don't want to stir it into the rice too early. We waited until just before serving.

Use full fat coconut milk or you will be sad.

You can use 3 fresh or frozen chicken breasts for this recipe. Simply cook them in a skillet and then shred with two forks. It adds time to the recipe which is why I didn't suggest it above, but it also removes the possibility of preservatives in the canned chicken.

Curry powder is very different from curry paste. You need to use Indian curry powder in this recipe. I've included a link to our favorite brand on Amazon.

Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!

Pin

Pin

Pin

Pin

Pin

Pin

Pin