One of my easiest “go-to” meals is Golden Curry Chicken with Rice. On nights that I don’t fee like cooking this is what I make. Yes, I realize that I am still in fact cooking, but it’s such an effortless meal that it doesn’t seem as if I cooked at all!
**This post contains affiliate links. For more information please visit the Disclosures and Policies page.
Right after the kids had winter break from school this year they were off a couple more days due to snow. Schools were closed one day last week due to police emergency; followed by a half day on Friday and closed again Monday. Yesterday I felt like I was on auto-pilot. Just going through the motions of caring for my children. Can I please just have routine back?
All that being said, I was in need of a break. I didn’t feel like preparing dinner. I was out of energy. What I feel like doing and what I actually do are two entirely different things. You know what I’m talking about. The kids need to eat whether I feel like fixing a meal or not. Right? I had originally intended on making meatloaf, but by late morning I knew that wasn’t happening. Meatloaf is too involved. Too hands on. Hands in?
Prep time for this recipe is seriously under 15 minutes. If you are looking for a quick and easy meal. I highly recommend that you try this one!
We love leftover Golden Curry Chicken with Rice, so I always make more than enough for dinner. Curry freezes very well. This recipe make 8-10 servings.
The rice takes about 45 minutes in the rice cooker, so I always start with rice first. This way the rice and the curry will finish up at about the same time.
Rinse the rice a few times before adding the required amount water. This will make the rice a little less sticky. My rice cooker uses equal amount of water and rice. Please check your rice cooker instructions to be sure. Plug in and press start. (I like fresh rice with leftovers, so this picture shows I made 3 cups of rice – please note the recipe calls for 4 cups.)
One of the best parts of this recipe is that you only need one pot. Ah, easy clean up too! Put a little olive oil in the bottom of the pot and let the pot start heating up (medium heat) while you cut the chicken breast into cubes. (I use an 8 qt pot) Add the cubed chicken to the pot. Season chicken to taste. I use Adobo, salt, and black pepper.
Dice your onion and add that to the chicken. Do the same with the carrots and potatoes.
Stir occasionally until the onions are translucent. When the onions are clear it is time to add the water. Bring the water to a boil, and add the curry. S&B Golden Curry comes in mild, medium-hot, or hot. The curry is sealed in the packets pictured below. I prefer to cut each little brick in quarters which helps it to blend faster. (I didn’t cut the curry bricks smaller one time and there were globs of curry in our bowls despite stirring a few times while cooking.)
Turn down the heat to low and let this simmer for at least half an hour. Stirring occasionally. Serve over hot rice.
Products I recommend for this recipe:
- 4 cups rice (uncooked)
- 4 cups water (for rice)
- 1 Tbsp Olive Oil for sauteing chicken
- 4 chicken breast (trimmed and cubed)
- 1 small onion, diced
- 1 cup sliced raw carrot
- 2 cups potatoes (cubed)
- 1 large box S&B Golden Curry (8.4 oz)
- 6 cups water (for curry)
- Prepare your rice according to its directions.
- Cube 4 chicken breast and add to olive oil in heated pot.
- Add vegetables and stir until onion is translucent. (About 3 minutes)
- Stir in 6 cups of water and bring to a boil.
- Carefully drop curry into mixture.
- Turn down burner to low and continue to simmer for 30 minutes, stirring occasionally.
- Serve hot over rice.
- Makes 8-10 servings