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    Home » Recipes » Easy Meals

    Easy Healthy Curried Chicken and Rice

    August 26, 2017 By Monika Last Updated February 3, 2022 8 Comments

    Jump to Recipe
    Top down view of curried chicken rice casserole in black oval cast iron dish on top of wooden board.
    2 images showing curried chicken and rice with peas in shallow oval black pans.

    This healthy curried chicken and rice recipe, which has elements of biryani and korma, is a delicious, low fat dinner idea the whole family will enjoy!

    Top down view of curried chicken rice casserole in black oval dish on top of wooden board, with wooden spoon in bottom right corner.

    This healthy curried chicken and rice recipe was inspired by a delicious chicken biryani I enjoyed on a recent visit to London where I stumbled upon what looked like a street food festival.  Lucky me!  I think food cooked and eaten outdoors always tastes better than indoors. That chicken biryani, served in a styrofoam container, handed to me in a paper bag with a plastic fork in it, was the best I ever had!

    This easy chicken curry with rice has elements of biryani as well as korma.  The chicken is marinated in a creamy mixture of spices, coconut milk and yogurt so it's infused with lots of flavour.  Unlike a biryani, however, where chicken is cooked together with the rice, for this recipe I cooked the chicken separately then combined it with the cooked rice. 

    Chicken cooks very quickly and for me the most reliable way of ensuring it doesn't become tough and stringy is by cooking it separately.

    The curried chicken and rice recipe is quite low in fat.  It contains a little oil and the marinade itself is made using a combination of coconut milk (only 200 ml) and fat free Skyr (use low fat Greek yogurt or fromage frais instead).

    How to make curried chicken and rice: step-by-step

    1.In a mixing bowl combine the coconut milk with the yogurt, salt and all the spices.  Stir thoroughly until smooth.

    Yogurt and spices in mixing bowl with spoon.

    2. Add the chicken pieces into the bowl and coat in the marinade. Cover and refrigerate for at least 2 hours.

    Raw chicken pieces in curried creamy marinade in mixing bowl with spoon.

    3. In a large shallow pan heat up 3 tablespoons of oil, add the chicken along with the marinade and cook over a medium/high heat for about 6 minutes or until fully cooked (do not overcook it), stirring often. (Start cooking the rice, according to the packet instructions, first, and after it's been boiling for about 5 minutes start cooking the chicken).

    Chicken pieces in curry sauce in black oval skillet.

    4. Remove the pan from the heat, add the cooked rice, frozen peas and stir thoroughly. Adjust the seasoning if needed, scatter freshly chopped cilantro over the top and serve.

    Cooked rice and peas on top of creamy chicken curry with spoon in large black oval pan.

    Expert tips for making easy chicken curry with rice

    • Marinate the chicken for at least 2 hours (or overnight).
    • The chicken will need only about 6 minutes to cook so do this step after your rice has been cooking for about 5 minutes.  That way both the rice and the chicken will be ready at the same time and all you'll have to do is combine them and serve.
    • To ensure the chicken is tender and juicy it is essential not to overcook it.
    • Frozen peas: I used petits pois as they are sweeter than ordinary garden peas but it's personal preference. 
    • Storing: Leftovers can be refrigerated for up to 3 days.  You may have to add a drop of water to loosen the mixture when reheating it.
    • Freeze for up to 3 months.

    You might also like

    • Vegan Tofy Curry with Peas
    • Butternut Squash Coconut Chicken Curry with Lentils
    • Easy Vegetable Curry with Paneer
    • Curried Beluga Lentils Recipe with Vegetables

    Check out also this collection of 13 healthy, easy one pot chicken recipes!

    Top down view of curried chicken rice casserole in black oval dish on top of wooden board, with wooden spoon in bottom right corner.

    Keep in touch!

    If you make this easy chicken rice curry recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Top down view of curried chicken rice casserole in black oval dish on top of wooden board, with wooden spoon in bottom right corner.

    Easy Healthy Curried Chicken and Rice

    This healthy curried chicken and rice is a delicious, low fat weeknight dinner idea the whole family will enjoy!
    No ratings yet
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    Course: Dinner, Lunch, Main
    Cuisine: gluten free, Indian Fusion
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Marinating: 2 hours hours
    Total Time: 2 hours hours 25 minutes minutes
    Servings: 5 servings
    Calories: 416kcal
    Author: Monika Dabrowski

    Ingredients

    • 1⅓ pounds (600 g) chicken breast skinless, diced
    • ⅘ cup (200 ml) coconut milk
    • ⅔ cup (130 g) uncooked basmati rice
    • 1 cup (130 g) frozen peas or petits pois
    • 4 tablespoons yogurt
    • 1½ teaspoons garam masala, cumin powder, turmeric powder each
    • 1 teaspoon ginger powder, coriander powder, onion granules, garlic granules, chilli flakes each
    • ⅔ teaspoon fine sea salt
    • 3 tablespoons olive oil
    • Freshly chopped coriander cilantro for garnish

    Instructions

    • In a large non-metal bowl combine the coconut milk, Skyr, salt and all the spices. Stir, add the chicken pieces and mix thoroughly. Cover and chill for at least 2 hours (or overnight).
    • Cook the rice according to packet instructions.
    • When the rice has been cooking for 5 minutes start frying the chicken. In a large pan heat up the oil, pour in the chicken together with the marinade, stir and fry over a high/medium heat for approximately 6 minutes (± 1 minute, depending on the size of your chicken pieces), stirring often.
    • Remove from the heat, combine with the cooked rice (while still hot), add the petits pois and stir through. Garnish with the cilantro and serve.

    Notes

    • Marinate the chicken for at least 2 hours (or overnight).
    • The chicken will need only about 6 minutes to cook so do this step after your rice has been cooking for about 5 minutes.  That way both the rice and the chicken will be ready at the same time and all you'll have to do is combine them and serve.
    • To ensure the chicken is tender and juicy it is essential not to overcook it. 
    • Frozen peas: I used petits pois as they are sweeter than ordinary garden peas but it's personal preference. 
    • Storing: Leftovers can be refrigerated for up to 3 days.  You may have to add a drop of water to loosen the mixture when reheating it.
    • Freeze for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 416kcal | Carbohydrates: 27g | Protein: 30g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 468mg | Potassium: 663mg | Fiber: 2g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 2mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

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    1. joskitchenlarder

      September 03, 2017 at 8:10 pm

      It looks so tasty! I'm with you on cooking chicken separately! Perfect midweek meal, and who wouldn't like to eat curry everyday 🙂 x

      Reply
      • Monika

        September 04, 2017 at 7:19 am

        Thank you Joe:)

        Reply
    2. Eb Gargano | Easy Peasy Foodie

      August 29, 2017 at 9:07 pm

      Love this quick and easy chicken curry - right up my street! Thanks for sharing it with #CookBlogShare 😀 Eb x

      Reply
      • Monika

        August 31, 2017 at 3:37 pm

        Thank you Eb! It really is super easy and quick:)

        Reply
    3. hijackedbytwins

      August 27, 2017 at 8:46 pm

      Oooh Monika, this looks delicious! This meal would go down a treat in our house, we all love a good chicken curry dish x #CookBlogShare

      Reply
      • Monika

        August 28, 2017 at 11:21 am

        Thank you, Kirsty:)

        Reply
    4. Jacqui

      August 27, 2017 at 6:23 pm

      This sounds right up my street. Have pinned to try later. so quick it will make a great mid week meal.

      Reply
      • Monika

        August 27, 2017 at 6:58 pm

        Thank you Jacqui:)

        Reply

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