A one-pot of kale-infused rice with curry chicken is a hearty and flavorful dish that combines tender, long-grain rice with healthy kale and spicy, aromatic chicken curry. The rice is infused with the flavors of kale, which is cooked with the rice in a pot along with chicken broth or water and a pinch of salt. The chicken curry is made by cooking diced chicken with onion, garlic, ginger, and spices in a skillet, and then simmering it in a mixture of diced tomatoes and coconut milk until it is tender and flavorful. The two dishes are then combined and served in one pot, making a delicious, easy-to-prepare, and nutritious meal.
Can you use brown rice in this one pot of chicken and rice?
Brown rice can be used in this one pot of kale-infused rice with curry chicken recipe. However, brown rice has a different cooking time and absorption rate compared to white rice, so you may need to adjust the amount of liquid and cooking time.
Typically, brown rice takes longer to cook and requires more liquid than white rice. You may need to use 2 cups of liquid (broth or water) per cup of brown rice and increase the cooking time to 35-40 minutes. It's also important to note that brown rice has a chewier texture compared to white rice, so if you prefer a softer texture, you may want to consider using white rice instead.
Can you make this dish with skin-on, bone-in chicken thighs?
skin-on, bone-in chicken thighs can be used in this one pot of kale-infused rice with curry chicken recipe. However, using skin-on, bone-in chicken thighs will result in a different cooking time and method compared to boneless, skinless chicken breasts or thighs.
When using skin-on, bone-in chicken thighs, you will need to first brown the chicken on both sides in a skillet until the skin is crispy and golden brown. The chicken should then be taken out of the skillet and placed aside. Add the onion, garlic, ginger, and spices to the skillet and cook until fragrant. Pour in the diced tomatoes and coconut milk, and then add the browned chicken back to the skillet. Cover the skillet and let the chicken simmer for 25-30 minutes, or until it is fully cooked through and the sauce has thickened.
Keep in mind that using skin-on, bone-in chicken thighs will result in a more flavorful and moist dish, but it will also increase the fat and calorie content of the dish.
Ingredients:
For the rice:
- 1 cup of long-grain rice
- 1 1/2 cups of chicken broth or water
- 1/2 teaspoon of salt
- 1 cup of kale, chopped
For the chicken curry:
- 1 1/2 pounds of boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of olive oil
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of ground cumin
- 1/2 teaspoon of salt
- 1 can of diced tomatoes (14.5 ounces)
- 1/2 cup of coconut milk
Instructions:
Rinse the rice in a fine-mesh strainer and place it in a large saucepan with a tight-fitting lid.
Add the chicken broth or water, salt, and kale to the saucepan with the rice and stir to combine.
Bring the liquid to a boil in the saucepan by heating it up quickly.
Once the liquid is boiling, reduce the heat to low, cover the saucepan with the lid, and let the rice simmer for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
Heat the olive oil in a sizable skillet over medium-high heat while the rice cooks.
Add the onion, garlic, and ginger to the skillet and sauté for 3-5 minutes, or until the onion is soft and translucent.
About 5 minutes after adding the chicken to the skillet, it should be browned.
Stir in the curry powder, turmeric, cumin, and salt and cook for another minute, or until fragrant.
Add the coconut milk and diced tomatoes, then whisk to mix.
Reduce the heat to low and let the chicken curry simmer for 10-15 minutes, or until the sauce has thickened and the chicken is fully cooked.
Serve the kale-infused rice with the curry chicken on top. Enjoy!