Food Recipes One-Pot Curry Chicken Thighs and Cilantro Rice 4.4 (51) 1 Review A dinner with tons of flavor that's on the table in 30 minutes? Yes, please! By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Updated on August 20, 2022 Print Share Share Tweet Pin Email Hands On Time: 20 mins Total Time: 30 mins Yield: 6 serves Jump to Nutrition Facts In the case of this one-pot chicken recipe, you'll braise curry powder-spiced chicken thighs in a coconut- and cilantro-infused rice mixture. While this cooks, all that's left to do is make a quick peanut sauce that elevates everything it touches. It's a simple and tasty meal that doesn't create a lot of dishes, which is why this will likely become a go-to in your kitchen. Ingredients 3 tablespoons canola oil, divided 2 pounds boneless, skinless chicken thighs, trimmed and patted dry 2 tablespoons curry powder 2 teaspoons kosher salt, divided 1 small bunch fresh cilantro 1 large shallot, sliced 1 13.66-oz. can coconut milk, well shaken and stirred, divided 1 cup jasmine rice, rinsed 3 tablespoons creamy peanut butter 4 teaspoons fresh lime juice (from 1 lime) 1 tablespoon tamari or soy sauce 1 teaspoon light brown sugar Sliced cucumber, for serving Directions Heat 1½ tablespoons oil in a large, high-sided skillet with a lid over medium-high. Season chicken with curry powder and 1½ teaspoon salt. Cook half the chicken, flipping once until browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining 1½ tablespoons oil and chicken. Chop cilantro stems to equal ¼ cup; set leaves aside. Return skillet to medium-high. Add cilantro stems and shallot; cook, stirring often, for 30 seconds. Stir in 1½ cups coconut milk, ¼ cup water, and remaining ½ teaspoon salt, scraping up any browned bits. Add rice and chicken; bring to a boil. Reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed about 12 minutes. Remove from heat and let steam, covered, for 5 minutes. Meanwhile, stir peanut butter, lime juice, tamari, sugar, and remaining ¼ cup coconut milk in a bowl. Drizzle sauce over rice and chicken; top with cilantro leaves. Serve with cucumber. Caitlin Bensel Print Nutrition Facts (per serving) 547 Calories 34g Fat 30g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 547 % Daily Value * Total Fat 34g 44% Cholesterol 139mg 46% Sodium 952mg 41% Total Carbohydrate 30g 11% Total Sugars 2g Protein 32g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.