Dinner

Chicken Curry with Rice

Byyumrecipesnow September 14, 2025

Chicken curry with rice is a comforting and flavorful dish that combines tender chicken, aromatic spices, and a rich curry sauce served over fluffy rice. It is a versatile meal enjoyed across different cultures, offering warmth and satisfaction in every bite.

Why You’ll Love This Recipe

A complete meal with protein, carbs, and bold flavors.
Easily customizable: adjust the spice level, add vegetables, or change the type of rice.
Simple ingredients but big on taste.
Great for meal prep — the flavors improve as it sits.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken (boneless thighs or breasts), cut into bite-sized pieces
Onion, finely chopped
Garlic, minced
Fresh ginger, grated
Curry powder (or spice mix with turmeric, cumin, coriander, garam masala)
Tomatoes (fresh or canned) or tomato paste
Coconut milk or plain yogurt (for creaminess)
Chicken broth or water
Cooking oil (vegetable oil, coconut oil, or ghee)
Salt and pepper to taste
Basmati or jasmine rice
Optional: peas, carrots, potatoes, bell peppers, cilantro, chili peppers

Directions

Prepare the rice according to package instructions; keep warm.
Heat oil in a large pan or pot. Add the chicken pieces and sear until lightly browned; remove and set aside.
In the same pan, sauté onion until golden. Add garlic and ginger; cook until fragrant.
Stir in curry powder (and other spices if using) and cook briefly to release aromas.
Add tomatoes or tomato paste, cooking until thickened.
Return chicken to the pan; pour in coconut milk (or yogurt) and broth. Stir well.
Simmer until chicken is cooked through and the sauce is slightly thickened. Season to taste.
Serve hot over rice and garnish with fresh cilantro or chili if desired.

Servings and timing

Serves: 4
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

Vegetarian version: Use chickpeas, lentils, or paneer instead of chicken.
One-pot style: Cook rice directly in the curry broth for fewer dishes.
Spice variations: Add garam masala at the end for depth, or use curry paste instead of powder.
Regional styles: Go with coconut-based curry for Southeast Asian style, or tomato-cream base for Indian-inspired curry.

Storage / Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for 2–3 months (store curry separately from rice for best texture).
Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce thickens too much.

FAQs

What type of chicken is best for curry?

Thighs are juicier and stay tender, while breasts cook faster but may dry if overcooked.

Can I use bone-in chicken?

Yes, bone-in chicken gives more flavor but requires longer cooking time.

What rice pairs best with chicken curry?

Basmati rice is traditional, but jasmine or plain long-grain rice also work.

Can I make it dairy-free?

Yes, use coconut milk instead of yogurt or cream.

How do I make the curry spicier?

Add fresh chili, cayenne pepper, or a spicier curry blend.

How do I tone down spice if it’s too hot?

Add more coconut milk, yogurt, or a little sugar to balance the heat.

Can I make this ahead of time?

Yes, curry tastes even better the next day after the flavors meld.

What vegetables can I add?

Potatoes, peas, carrots, spinach, or bell peppers make great additions.

Can I freeze chicken curry with rice?

Yes, but it’s better to freeze the curry and rice separately for best texture.

Is this gluten-free?

Yes, as long as your curry powder and broth are certified gluten-free.

Conclusion

Chicken curry with rice is a classic, flavorful dish that suits weeknight dinners and special occasions alike. With aromatic spices, tender chicken, and creamy sauce over rice, it offers both comfort and versatility. Whether you keep it simple or customize with vegetables and spice levels, this recipe is sure to become a favorite.

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