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Curried Chicken & Rice

Perfect for a weeknight — single skillet curried chicken and rice. Super easy Indian cuisine without a mess! Bites of chicken seasoned with flavorful Smith & Truslow Organic Curry Powder and curried rice with coconut milk.

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  • 1.Heat olive oil in a large (2" deep) skillet with lid. Add chicken, onion, bell peppers, and sauté for a couple minutes.
  • 2.Add 1 tablespoon curry powder and 1/2 teaspoon salt. Sauté for another minute or two, until the chicken is golden on the outside. (Chicken will not be fully cooked yet.)
  • 3.Transfer to a plate and tent it with tin foil to keep warm.
  • 4.In the same pan, combine rice, chicken broth, water, 1/2 teaspoon salt, and remaining 2 teaspoons curry powder. Stir well.
  • 5.Bring to boil, then reduce to a medium/high simmer. Cover and cook for 15 minutes.
  • 6.Return chicken mixture to skillet. Do not stir, simply arrange in a single layer on the rice. Cover and cook for 10 more minutes.
  • 7.Uncover, stir in coconut milk. Add salt, to taste.
  • 8.Garnish with fresh herbs, if desired. Serve!


  • 1-1/2 pounds boneless chicken breasts or thighs, cut into 1-1/2" pieces
  • 3/4 bell pepper, chopped
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder, and 2 teaspoons
  • 1 teaspoon salt, divided
  • 3/4 cup basmati rice
  • 1-1/2 cups chicken broth, gluten-free
  • 3/4 cup water
  • 1/2 teaspoon sugar
  • 3/4 cup coconut milk
  • fresh cilantro or parsley for garnish