Save on Pinterest

One-Pan Chicken Rice Curry

I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. —Mary Lou Timpson, Colorado City, Arizona
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 2 tablespoons butter, divided
  • 1 medium onion, halved and thinly sliced
  • 2 tablespoons all-purpose flour
  • 3 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 cup uncooked instant rice
  • Chopped fresh cilantro leaves, optional


  • In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan.
  • In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally.
  • Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.
Nutrition Facts
1 cup: 300 calories, 9g fat (4g saturated fat), 78mg cholesterol, 658mg sodium, 27g carbohydrate (2g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • choney2
    Jan 13, 2021

    WOW!!!! So easy and what an awesome and subtle flavor. Even my picky son really liked it. I will make this again and again.....SO very good

  • Anniepants
    Oct 3, 2020

    Made as stated. No flavor and didn't care for it. Threw it out.

  • pammy54
    Sep 15, 2020

    The curry flavor in this is a perfect balance. I cook the onion first in the butter along with a ginger/garlic paste and the curry so that the flavors bloom. I then add just the chicken pieces, (no flour) and saute them in the spice mix until the chicken is done. I then add the chicken stock, and I use 4 oz of plain yogurt to thicken into the sauce. I don't mix the rice in, I cook it separately. But I love the amount of curry in this! It's just very warm and savory when it hits your mouth!

  • Katherine
    Sep 14, 2020

    Has anyone tried this with shrimp?

  • K.D.
    Mar 7, 2020

    super easy and super yummy!

  • Patti
    Nov 21, 2018

    Delicious!! Perfect blend of curry. My boyfriend would never eat curry until this recipe. Now have my son liking it also!!!

  • mskatkat
    Mar 15, 2017

    very good and easy !

  • dschultz01
    Jan 24, 2017

    Very delicious, and so quick and easy to make. Perfect weeknight meal!