Easy Chicken Curry with Fluffy Rice

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An easy curry chicken with fluffy rice is all I need on a gloomy winter day.

I've been writing this blog post for a few days. Does it happen that you get stuck? You know you should write, but you have no idea what. And then instead of writing, you just drop down on the couch and watch Netflix.

I'm in the mood these days. I guess it's the fault of winter and weather, of course. I'm not just lazy.

So, I made this delicious and easy Chicken Curry a few weeks ago (actually, a month ago), when Mitja was in bed, sick and hungry. I had no vegetables on hand, no idea what to do and I wasn't feeling well, but when I went to the kitchen, this dish just… happened. Has this ever happened to you? I already said that I seem to prepare my best dishes when I have no idea what to do and the fridge is practically empty.

And so was the case with this chicken curry. Fortunately, it had frozen peas in the freezer and some chicken. And rice is always a staple food. And then I threw a couple of ingredients and a few tablespoons of curry spices in the pot and this came out. Not bad, considering, he thought Mitja complained that he could have used more curry. So please stay away.

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Easy Chicken Curry with Fluffy Rice

Performance: 2-4

Preparation time: 20 minutes

Time to cook: 30 minutes

Total time: 50 minutes

An easy chicken curry is all you need on a gloomy winter day. Combine it with fluffy rice and a little sour cream for an easy and perfect meal.


  • 1 onion

  • 4 cloves of garlic

  • 1 chicken breast

  • curry spice mix

  • salt, pepper to taste

  • 1 teaspoon cornstarch

  • 200 ml chicken or vegetable broth

  • 1 cup peas, fresh or frozen

  • fresh parsley

  • 2 tablespoons sour cream

  • 100 g long grain rice

  • 1 tablespoon of olive oil


  1. Wash and dry the chicken meat, then cut it into cubes. Season the meat with salt, pepper and curry spices. Peel and finely chop the onion and garlic cloves.
  2. In a frying pan, heat the olive oil. Add chicken cubes and fry, stirring regularly, until meat is browned and cooked through. Remove from the pan and set aside. In the same frying pan, without cleaning it, add the chopped and cold onion, stirring regularly, until the onion becomes translucent and lightly browned. Add garlic and cornstarch, then pour in the broth and mix well. Return the chicken to the pot and simmer until the sauce thickens. Add 1 tablespoon of spices to the curry and combine well. About 5-10 minutes before the curry is ready, add frozen peas and mix well. Cover the skillet and cook until the peas are done, but not overcooked.
  3. While the curry is cooking, add a few tablespoons of olive oil in a different pot and heat it. Then add rice, stir well, and pour into water. Add a pinch of salt and bring to a boil, then reduce the heat and simmer until the rice is cooked, about 15-18 minutes. When the rice is cooked, drain the excess water and run the fork over the rice to loosen it.
  4. Assemble your plate. Put the rice on the plate, add the chicken curry sauce and a tablespoon of sour cream, cover with chopped fresh parsley and, if necessary, season with salt and pepper to taste.
Nutritional information:

Calories: 363.64 Total Fat: 12.74 g Saturated Fat: 3.42 g Sodium: 619.67 mg Carbohydrates: 41.65 g Fiber: 3.71 g Sugar: 5.95 g Protein: 19.7 g

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