Curried Chicken and Rice Recipe

  • Yield:

    4 servings

  • Total Time:

    45 mins

  • Prep Time:

    10 mins

  • Cook Time:

    35 mins


  • 2 tablespoons Mazola® Corn Oil
  • 1 large onion, cut into 1/4-inch thick slices
  • 1 tablespoon grated peeled fresh ginger
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts
  • 1 cup long-grain white rice
  • 3/4 teaspoon salt
  • 2 cups chicken broth
  • 1 package (10 ounce) frozen peas and carrots
  • 1 cup coconut milk
  • 2 tablespoons curry powder
  • 2 tablespoons chopped fresh cilantro


  1. Step 1) Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until the onion is tender, about 8 minutes. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add the chicken and cook, stirring, until no longer pink, 2 to 3 minutes.
  2. Step 2) Add the rice and salt, stirring the rice to coat the grains. Add the broth and bring to a boil. Reduce the heat and simmer, covered, without stirring, until the chicken is cooked through and the rice is just tender, about 15 minutes. Add the peas and carrots, coconut milk, and curry powder. Mix and cook until the peas and carrots are heated through, 2 to 3 minutes longer. Remove from the heat; stir in the cilantro. Serve at once.