Curry Chicken with Creamy White Rice
I have always had a weakness for oriental flavors, and every time I go to a Chinese restaurant, I can’t help but order a curry dish.
It is from this passion that my homemade version of curry chicken with white rice was born, easy to prepare but incredibly tasty, perfect for bringing a bit of the East to your table whenever you want.
A simple way to bring a healthy, tasty dish to the table, avoiding takeout.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Chinese
- Seasonality: All Seasons
Ingredients
- 1 1/4 cups Carnaroli rice
- 1 3/4 oz grated Parmesan cheese
- 2 tbsps butter
- 1 1/3 lbs chicken breast
- 1 tbsp curry
- 7 oz milk
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste all-purpose flour
Tools
- Wok
- Rice Cooker
Steps
First, let’s cook the rice in the rice cooker (find my complete recipe HERE). Alternatively, we can prepare it in a pot with lightly salted water.
When it’s ready, we mix it with butter and Parmesan to make it soft and creamy.
Meanwhile, we cut the chicken breast into cubes and lightly coat it in flour.
We heat a drizzle of extra virgin olive oil in the wok (or in a large pan) and brown the chicken until golden.
In a separate bowl, we dissolve the curry powder in milk and mix well. Pour the mixture over the chicken and let it cook gently for a few minutes, until the sauce thickens and the chicken becomes tender and fragrant. Adjust the salt.
Our curry chicken is ready. Serve hot with the creamy white rice.
Enjoy your meal!
Storage and Tips …
Store in the fridge.
Consume within 2 days.
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