Chicken Curry and Rice Skillet

A creamy one-pan chicken curry with tender spiced chicken, fragrant basmati rice, and warm, savory spices.

This cozy one-pan chicken curry rice skillet combines tender seared chicken, fragrant basmati rice, and sweet carrots simmered in a creamy, spice-infused broth of curry, turmeric, garlic, and ginger. Everything cooks together in a single pan, letting the rice soak up the warm, savory flavors while the half & half creates a rich, silky sauce, finished with fresh cilantro and a squeeze of lime for a bright, comforting meal that’s both simple and satisfying.

Servings

2

Prep Time

10-15 minutes

Cook Time

25-30 minutes

Total Time

35-40 minutes

Fresh
2 chicken breasts (boneless, skinless, diced)
1 small onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground)
2 carrots, peeled and sliced
Fresh cilantro (optional garnish)

Packaged
3/4 cup basmati rice, rinsed
1 tbsp olive oil or butter
1½ cups chicken broth
¾ cup half & half

Seasoning
1½ tbsp curry powder
½ tsp turmeric
½ tsp ground cumin
¼–½ tsp paprika or chili powder (to taste)
Salt and black pepper, to taste

Serving
Extra milk or broth for thinning
Lime wedges or plain yogurt (optional)

Preparation

  • Dice the chicken breasts into bite-size pieces and lightly pat dry.
  • Finely dice the onion, mince the garlic, grate the fresh ginger, and slice the carrots.
  • Rinse the basmati rice under cold water until the water runs mostly clear; drain well.
  • Measure out broth, half & half, and all seasonings so everything is ready to add quickly during cooking.
  • Chop cilantro and cut lime wedges for garnish if using.

Cooking

  • Heat olive oil or butter in a wide, deep skillet over medium-high heat. Add chicken, season lightly with salt and pepper, and sear until just golden outside (not fully cooked). Remove to a plate.
  • In the same pan, sauté onion until soft and translucent, about 3–4 minutes.
  • Add garlic and ginger; cook 30 seconds until fragrant.
  • Stir in curry powder, turmeric, cumin, and paprika. Cook 30 seconds to bloom the spices.
  • Add rinsed rice and stir to coat in the spice mixture.
  • Pour in chicken broth and half & half, scraping up any browned bits. Season with salt and pepper.
  • Return chicken and juices to the pan and stir in carrots.
  • Bring to a gentle simmer, reduce heat to low, cover, and cook 15–18 minutes until rice is tender and most liquid is absorbed.
  • If too thick, stir in a splash of milk or broth to loosen. Taste and adjust seasoning.

Serving

  • Let rest 2–3 minutes to firm up.
  • Fluff gently with a fork.
  • Garnish with cilantro and serve with lime wedges or a spoonful of yogurt if desired.