Chicken Curry Rice Bowl
Ingredients
- Chicken thighs500 g, boneless, cubedOn hand
- Rice350 g, cookedOn hand
- Onion1 medium, dicedOn hand
- Curry powder2 tbspoptional
- Coconut milk200 mloptional
- Ginger1 tbsp, gratedoptional
- Peas100 goptional
Missing badges reflect your pantry on the home page. Staples (salt, oil, flour…) count as on hand by default.
Steps
- 1
Cube the chicken thighs and season with salt.
3 min
- 2
Brown the chicken in vegetable oil over medium-high heat.
8 min
- 3
Scoop the chicken out and fry the onion in the same pan until soft.
5 min
- 4
Stir in the curry powder and ginger until fragrant.
1 min
- 5
Pour in the coconut milk and return the chicken.
1 min
- 6
Simmer until the sauce thickens; cook until no longer pink inside, 165°F / 74°C.
10 min
- 7
Stir in the peas.
1 min
- 8
Spoon the curry over the rice.
1 min
Cook’s note. Toast the curry powder in the fat for a full minute; it turns from dusty to nutty.
You may also like
Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.