Asian•comfort
Curry Chicken Rice Bake
This curry chicken rice bake is delicious, comforting, and easy! Curry seasonings coat tender boneless chicken thighs that bake on top of a bed of rice and vegetables that have been cooked in coconut milk. All baked it one pan, this meal means easy prep, easy cooking, and easy clean-up! You're going to love this oven-to-table meal that is perfect any night of the week!
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons oil ((ghee, butter, coconut oil, all okay))
- 2 cloves garlic, (minced)
- 1 teaspoon finely chopped or minced ginger
- 4 boneless skin-on chicken thighs ((see note below about chicken))
- 1 teaspoon curry powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup long-grain rice, (rinsed and drained)
- 1/2 cups cauliflower and broccoli, (cut into bite-sized pieces)
- 1 cup chicken broth
- 1 cup coconut milk
- 2 teaspoons fish sauce
Instructions
- 1
Preheat oven 350F/180C.
- 2
Combine chicken broth, coconut milk, and fish sauce in a large measuring cup and mix. Set aside.
- 3
Preparing the rice and vegetables layer:
- 4
Seasoning the chicken:
- 5
Putting the chicken rice bake together: