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One-Pot Coconut Curry Rice with Spinach and Chicken

ByJessica Loizzo Updated on

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If you love curry, you’re going to love this Coconut Curry Rice. It’s creamy, fragrant, and full of warmth. This versions adds tender chicken thighs and fresh spinach for a complete meal that’s ready in under 40 minutes. It’s all made in just one pan, too!

Juicy roasted chicken thighs with coconut curry rice and spinach in a skillet.

Why You’ll Love this Coconut Curry Rice

This dish is the kind of weeknight dinner that makes you feel like you’ve got things together, even when you don’t. 

Everything cooks in one pan, the flavors are layered and rich, and cleanup is a breeze. If you like making curry, I have another easy recipe for Coconut Shrimp Curry with Red Pepper and Spinach on the blog. It’s delish!

  • One pan = minimal dishes.
  • Creamy, golden curry flavor. Cooking all the ingredients in one pan helps layer the flavors beautifully.
  • Protein, veggies, and rice all in one bite.
  • Yes, the leftovers are just as delicious.

Ingredients

Here’s a list of all the ingredients you’ll need with a few notes about each one.

  • Chicken thighs – the chicken thighs are so delicious and juicy in this recipe. You can substitute chicken tenders, but I wouldn’t use chicken breasts as they would be to dry.
  • Unsalted butter and olive oil – the chicken is cooked in a combination of butter and oil. It adds so much flavor and browns the chicken nicely.
  • Salt and pepper – to enhance the natural flavors.
  • Sweet paprika – paprika add color and earthiness without adding spice. If you can’t find sweet paprika, regular paprika can be used.
  • Onion – diced onion is used for flavor and adds sweetness.
  • Garlic – garlic adds delicious flavor, aroma and sweetness.
  • Jasmine rice – jasmine rice is often used in curry. It’s soft, slightly sticky and a little sweet. It absorbs flavors well. Basmati or long grain white rice are good subs.
  • Curry powder – for obvious reasons!
  • Ground turmeric – again for obvious reasons!
  • Chicken broth – chicken broth helps the rice cook. Can substitute vegetable stock.
  • Unsweetened full fat coconut milk – coconut milk adds richness. Make sure to use full fat, unsweetened.
  • Fresh spinach – I love the color it adds to the dish and it’s a simple addition.
  • Chili flakes for garnish – if you like heat, chili flakes are wonderful and balance the sweetness.
  • Lime for garnish – lime cuts through the creaminess and sweetness. It really makes a huge difference. I highly recommend serving with a squeeze of lime.
Succulent raw chicken thighs on a white bowl, with fresh ingredients like chopped onion, spinach, and rice, and seasonings including garlic, turmeric, and red pepper flakes, ready for homemade coconut curry rice with spinach and chicken.

Step-by-Step Instructions

Juicy curry chicken thighs seasoned with spices and herbs on a baking sheet ready for roasting.
Pat chicken thighs dry then season them with salt, pepper and sweet paprika.
Juicy, golden-brown curry chicken thighs simmering in a flavorful skillet with butter and spices, perfect for comforting home-cooked meals or family dinners.
Add butter and oil to a large skillet and place over medium high heat. Cook the chicken thighs for about 5 minutes per side then remove to a plate.
Sautéing chopped onions and garlic in a white cast iron skillet on a marble countertop.
To the skillet, add onion and garlic. Sauté for 2 minutes.
Cream-colored skillet filled with cooked diced vegetables, rice, and spices, on a white marble countertop, ready for a flavorful homemade rice dish.
Add jasmine rice, curry powder and turmeric.
Creamy turmeric rice cooking in a pot, garnished with chopped green onions, on a white marble surface, showcasing a flavorful and vibrant dish perfect for comforting meals and meal prep.
Toast the rice for about 1-2 minutes.
Creamy turmeric rice being prepared in a white skillet with a blue handle. A hand is pouring broth into the rice, with another stirring. Perfect for Asian-inspired, flavorful rice dishes or weeknight dinners.
Pour in chicken stock.
Cream being poured into a yellow rice dish in a cast iron skillet on a white marble countertop.
Pour in coconut milk.
Creamy yellow risotto in a white and blue skillet on a marble countertop, with a wooden spoon resting inside.
Bring the rice to a boil, then reduce to a simmer and let the rice cook for about 10 minutes or until al dente.
Creamy turmeric rice with fresh herbs in a blue skillet, featuring vibrant yellow color and aromatic herbs, perfect for flavorful side dishes or main course rice bowls.
Add chopped spinach. Add a splash of coconut milk/chicken broth if needed if rice seems too sticky.
Savory chicken and saffron rice dish cooked in a skillet, topped with fresh herbs and vibrant yellow rice, perfect for comforting meals and family dinners.
Nestle the chicken thighs between there rice. Warm through for a few minutes.
Savory curry chicken and coconut curry rice dish with fresh lime wedges, served on elegant white plates, featuring vibrant yellow rice, tender chicken thighs, and garnished with herbs and chili sauce.
Serve with limes and chili flakes.

Tips for Success

  • Always read through the entire recipe before starting. This helps prevent mistakes.
  • Prepare all the ingredients and cooking equipment ahead of time. It makes one-pan dinners like my One-Skillet Greek Chicken Thighs and Lemon Rice feel so much easier.
  • Rinse rice with cold water. A fine mesh strainer is useful for this. Rinsing the rice removes excess starch ensuring the rice doesn’t become too sticky.
  • Serve with a lime. It really enhances the overall flavors and brightens the dish.

Easy Ingredient Swaps

  • No chicken? Try shrimp, tofu or chickpeas.
  • No spinach? Kale or Swiss chard are good subs.
  • No coconut milk? Substitute with unsweetened almond milk, oat milk or cashew cream.
  • Prefer more heat? Add a dash of red curry paste or a good sprinkle of chili flakes.
  • No Jasmine rice? Try basmati or long grain white rice.

Storage and leftovers

  • The leftovers are delicious! Cozy meals like this and my Lemon Chicken and Rice Soup somehow taste even better the next day. You may need to add a splash of water, broth, or coconut milk to loosen up the rice.
  • Coconut curry rice will last 2 days refrigerated in an airtight container.

This has become one of our new favorite weeknight dinners. It’s right up there with my Quick Sheet Pan Ranch Chicken Thighs when I need something easy that everyone will actually eat.

It’s a fun, vibrant, flavorful dinner to make. I love that it requires minimal time and uses only one pot. It’s also nutrient dense – I feel pretty darn good enjoying it! I hope you do, too!

Yield: 4-5

One-Pot Coconut Curry Rice with Spinach and Chicken

Juicy roasted chicken thighs with coconut curry rice and spinach in a skillet.

This One Pan Coconut Curry Rice with Spinach and Chicken is creamy, flavorful, and easy to make - the perfect cozy weeknight dinner made all in one pan.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 6 small boneless skinless chicken thighs or 4 large ones
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon sweet paprika
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 cups Jasmine rice, rinsed
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • 2 1/2 cups chicken broth
  • 1 cup unsweetened full fat coconut milk
  • 2 handfuls fresh spinach, chopped
  • Chili flakes for garnish
  • Lime for garnish

Instructions

    1.) Pat the chicken thighs dry. Mix salt, pepper and sweet paprika in a small bowl. Season both sides of the chicken with the mixture. 2.) Prepare the other ingredients: Chop the spinach, dice the onion and mince the garlic. Rinse the rice under cold water; set aside. 3.) Heat oil and butter in a large non-stick skilletover medium-high heat. Add chicken thighs and cook 5-6 minutes per side or until cooked through. Remove and set aside. 4.) Add onion and garlic to the skillet and saute for about 2 minutes. Add jasmine rice, curry powder and turmeric. Toast the rice for about 1 minute. 4.) Pour in chicken broth and coconut milk, bring to a boil then reduce heat to medium low. Simmer for about 10 minutes or until rice is al dente. 5.) Add spinach, stir until wilted and continue to simmer for about 2 minutes. Taste for seasoning - add salt to your liking. 6.) Add chicken thighs back to the skillet and nestle between the rice. Simmer for a few more minutes. 7.) Finish with chili flakes if desired. Serve with lime wedges.

Notes

Make sure to rinse rice under cold water. A fine mesh strainer is useful for this.

Leftovers will last for 2 days refrigerated in an airtight container.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 415Total Fat: 29gSaturated Fat: 16gUnsaturated Fat: 13gCholesterol: 177mgSodium: 1038mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 35g

Nutrition information is automatically calculated. Use as an approximation only.

Did you make this recipe?

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© Jess - stuckonsweet.com
Cuisine: Indian / Category: Slow Cooker + Casseroles

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