One-Pan Chicken Curry with Rice and Carrots
Easy Weeknight Dinner – Juicy, Spiced, and Ready in 35 Minutes
Looking for a comforting, flavorful dinner that won’t leave your kitchen looking like a battlefield? This one-pan chicken curry with rice and carrots is your answer. It’s easy, it’s fast, and it’s bursting with warm, aromatic spices. Even better? You’ll only have one pan to clean.
This is the kind of meal I make when I want something hearty and satisfying without spending hours in the kitchen. It’s the perfect all-in-one dinner — tender chicken, fluffy rice, sweet carrots, all simmered in a fragrant curry broth and baked to perfection.
Why You’ll Love This Recipe
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One-pan meal = fewer dishes
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35-minute total time
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Family-friendly and packed with flavor
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Great for meal prep or leftovers
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Customizable with your favorite veggies or spice level
Tips & Variations
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Spice it up: Add chili flakes or a pinch of cayenne for extra heat.
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Make it creamy: Stir in a splash of coconut milk or a dollop of Greek yogurt before serving.
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Switch the protein: Try it with boneless thighs, turkey, or even tofu.
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Vegetable boost: Add peas, bell peppers, or zucchini in the last 10 minutes of cooking.
Storing & Reheating
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Fridge: Store leftovers in an airtight container for up to 3 days.
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Reheat: Warm gently in a pan or microwave with a splash of water or broth.
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Freezer-friendly? Yes! Freeze in portions and reheat directly from frozen for busy nights.
Perfect for Weeknights, Meal Prep, or Cozy Sundays
This chicken curry with rice is one of those low-effort, high-reward recipes that will make its way into your weekly rotation. It’s cozy enough for Sunday dinner, but simple enough to whip up on a weeknight. Plus, that one-pan magic? Always a win.
One-Pan Chicken Curry with Rice and Carrots
Ingredients
- 1 whole chicken, cut into portions
- 2 tbsp olive oil
- 2 tbsp tbsp butter
- 1 white onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp curry powder
- ¾ tsp ground cumin
- ½ tbsp ground ginger
- 1 ½ cups bonnet rice (or any long-grain rice)
- 2 medium carrots, sliced into rounds
- 3 ½ cups hot chicken broth
For serving
- chopped fresh spring onion
Instructions
- In a large deep pan, heat the olive oil and butter. Add the chicken pieces and sauté until golden brown on all sides. Remove the chicken from the pan and set aside.
- In the same pan, sauté the onion and garlic until soft and translucent.
- Add the curry powder, cumin, and ginger. Stir well, season with salt and pepper to taste.
- Rinse the rice thoroughly and add it to the pan. Sauté for a few minutes, then add the sliced carrots. Continue sautéing for 2–3 minutes.
- Pour in the hot chicken broth and return the chicken pieces to the pan. Once it comes to a boil, cover the pan tightly with aluminum foil.
- Bake in a preheated oven at 180°C (350°F) for 20 minutes.
- Uncover and bake for an additional 10 minutes, or until the liquid is absorbed and the chicken is nicely browned.
- Serve warm, garnished with fresh spring onion.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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