If you are looking for a simple, tasty dish that’s perfect for the whole family, curry rice with chicken and vegetables is the ideal choice. This recipe combines the spicy flavor of curry with the tenderness of chicken and the freshness of broccoli and carrots, creating a balanced and nutritious one-pan meal.
Perfect for those short on time but who don’t want to give up on flavor, this easy and quick curry rice is ready in a few simple steps and is ideal for both lunch and dinner. It’s also a practical solution to use ingredients you likely already have in your kitchen, turning them into a colorful and fragrant dish.
In this recipe you’ll learn how to make curry rice with chicken and vegetables easily, obtaining a tasty result with well-separated grains and an irresistible aroma. Make it yourself and bring to the table a dish that will win everyone over at the first taste!
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Asian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 1/2 cups Arborio rice
- 2/3 lb chicken breast (cut into large cubes)
- 1 2/3 cups broccoli florets
- 1 cup carrots (cut into sticks (about 2 medium carrots))
- 1 clove garlic
- 1 small chili pepper (optional)
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1 2/3 cups vegetable broth (or chicken broth)
- to taste salt and pepper
Tools
- 1 Wok lagostina
Preparation
Finely chop the garlic and, if using, the chili pepper;
Heat the olive oil in a large skillet or wok over medium heat;
Add the garlic and chili and sauté for 1 minute, taking care not to burn them;
Add the chicken cubes and brown them evenly on all sides;
Add the carrots and broccoli and mix well, letting them release flavor for 2-3 minutes;
Add the Arborio rice to the pan and lightly toast it together with the chicken and vegetables for 1-2 minutes;
Add the curry powder, salt and pepper to taste, and stir well to distribute the spices;
Pour in the hot broth little by little, stirring gently and allowing the liquid to be absorbed before adding more;
Cover the pan with a lid and cook over low heat for about 15 minutes, or until the rice is cooked but still separate;
Turn off the heat and let the rice rest, covered, for 5 minutes so the flavors meld;
Gently fluff before serving and adjust seasoning with salt and pepper if needed.
If there are leftovers, store in the fridge for up to 2 days in an airtight container.
