Chicken curry rice

Curry Chicken Rice

There are days when I really don't want to spend much time in the kitchen, but I still want something flavorful and filling. I make this curry chicken and vegetable rice recipe quite often. The ingredients are handy, curry is available everywhere now, and chicken breast cooks quickly. I like that I can put everything in one pan and have it ready for dinner in 20-30 minutes. It's not complicated or hard to follow.

Quick Info

Total time: about 30 minutes
Preparation time: 10-12 minutes
Cooking time: 15-18 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main course, lunch or dinner

Ingredients

500 g chicken breast
1 tablespoon butter
1 tablespoon peanut oil
3 tablespoons lemon juice
3 tablespoons heavy cream
1 teaspoon honey
2 teaspoons curry powder
a pinch of allspice
1 teaspoon flaxseeds
salt to taste
(optional for serving: vegetable rice)

Preparation Method

1. Cut the chicken breast into fairly large cubes. Don't cut them too small so they don't dry out when frying.
2. Put the butter in a large pan over medium heat. Add the peanut oil so the butter won't burn easily.
3. Add the chicken cubes, lemon juice, and sprinkle a little salt. Stir gently.
4. Cover the pan. The idea is for the chicken to cook in its own juices and steam, not to fry hard. Let it cook for 8-10 minutes on medium heat, checking to make sure it doesn't stick and turning the pieces halfway through.
5. While the chicken is cooking, in a separate bowl, mix the cream with the honey, curry powder, allspice, and flaxseeds. Blend everything well.
6. Once the chicken is cooked through, add the cream mixture over the meat. Stir gently to coat the meat evenly.
7. Let it simmer on low heat for another 5-7 minutes, still covered, to thicken the sauce and blend the flavors. Taste and adjust the salt if needed.
8. Turn off the heat and let it cool for 2-3 minutes in the pan with the lid on.
9. Serve warm, alongside plain vegetable rice.

Why I make this recipe often

It’s quick to prepare, doesn’t require many dishes, and isn’t picky about ingredients. The curry gives an interesting flavor, and the combination with honey and cream makes the chicken more tender. It’s the kind of recipe you can easily adapt if you have something else in the fridge.

Tips and Variations

Tips

Don’t cut the chicken too small, as it will lose juiciness when frying.
Don’t let the butter burn, which is why the combination with peanut oil helps.
If you want a thicker sauce, leave the pan uncovered for the last 2-3 minutes.
Don’t use high heat after adding the cream, or you risk the sauce curdling.

Substitutions

You can replace the chicken breast with boneless thighs if you want softer meat.
Peanut oil can be replaced with sunflower oil if you don’t have anything else.
If you don’t have heavy cream, use cooking cream, but the sauce will be a bit thinner.
Flaxseeds can be omitted if you don’t have them; they don’t significantly change the taste.

Variations

Instead of honey, a little brown sugar works.
If you like it spicier, you can add a pinch of chili flakes.
You can add chopped fresh parsley or cilantro at the end if you prefer.

Serving Ideas

Plain rice or sautéed vegetable rice.
It also works with couscous or quinoa, but rice remains the best option.
Fresh green salad on the side if you want something lighter.
In a quick version, you can wrap it in flatbreads or tortillas.

Frequently Asked Questions

1. Can I use another type of meat?

Yes, turkey or boneless chicken thighs work as well, cooked the same way.

2. What type of curry should I use?

A sweet or medium curry, classic, without a mix of overly spicy seasonings. Universal curry powder can be found on spice shelves.

3. Can I prepare the sauce separately and add it at the end?

It’s best to add it directly over the chicken in the pan so the flavors combine while hot.

4. Can I omit the honey?

You can skip the honey if you want, but the final taste will be less rounded. You can add a little sugar if you prefer.

5. Does the cream curdle when cooked?

If you use heavy cream and keep the heat low, it shouldn’t curdle. Don’t stir too much after adding the cream.

Nutritional Values

Estimated per serving (out of 4, without rice):

Calories: 270-300 kcal
Protein: 28-30 g
Fat: 14-16 g
Carbohydrates: 6-8 g
The curry adds antioxidants and anti-inflammatory compounds. The chicken provides protein, while the cream and butter add fats. The honey and flaxseeds are in small amounts, not significantly altering the values.

Storage and Reheating

It can be stored in the refrigerator in a closed container for up to 2 days. When reheating, use low heat, possibly with a spoonful of water, to prevent the sauce from drying out. I do not recommend freezing it, as the cream sauce does not retain its texture well after defrosting.

 Ingredients: Necessary ingredients: 500 g chicken breast, one tablespoon of butter, one tablespoon of peanut oil, three tablespoons of lemon juice, three tablespoons of heavy cream, one teaspoon of honey, two teaspoons of curry powder, a pinch of allspice, one teaspoon of flaxseeds, salt to taste.

 Tags:  rice rice with chicken