Curry Chicken Rice Bowls

A quick and easy dinner is a must on those busy weeknights! This simple curry chicken rice bowls recipe is a gluten-free, veggie-packed meal that can be on the table in just thirty minutes.

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We love a good chicken dinner! You can also check out this chicken broccoli potato casserole for a creamy meal, this take on a traditional Uzbek chicken plov recipe, or this Italian-inspired chicken murphy. Yum. Check out all of our healthy chicken recipes for more inspiration.

Why You Will Love This Recipe

• Fast and easy! This curry chicken bowl is ready in under thirty minutes.
• Tons of warm flavor. The seasonings and spices in this dish are fantastic.
• This recipe is naturally gluten-free and dairy-free. Bonus!

Ingredients

Find the complete ingredient list, with measurements, in the recipe card below.

• Celery, onion, bell pepper, carrots – A nice veggie base brings flavor and nutrition.
• Garlic – A few cloves of freshly minced garlic are super necessary.
• Coconut oil – For sauteeing the vegetables. The coconut pairs well with the spices.
• Curry powder ground cumin, ground coriander, turmeric, cayenne pepper – This seasoning blend adds a ton of warmth and depth of flavour.
• Broth – This helps to make a sort of curry sauce for the rice bowls. We like to use homemade vegetable broth or chicken broth when we have it.
• Cooked chicken – We generally use leftover chicken breast, but leg or thigh meat also works well.
• Uncooked rice – We like brown rice for its texture and taste, but use whatever rice you like.
• Salt and pepper – These are essential for bringing out the best in your ingredients.

Equipment

• Saucepan with Lid – This is used to cook the rice.
• Medium Saucepan – For sauteeing the veggies and stirring together the recipe.

Instructions

Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

First, start by getting your rice cooking and let it simmer. We generally use a stovetop method or instant pot.

Step 2

Meanwhile, dice the vegetables while heating the coconut oil over medium-low heat in the second saucepan.

Step 3

Then, once the oil has been heated add the diced veggies to the pot and season with salt and pepper.

Sauté the vegetables in the pan until softened.

Step 4

Next up, the spices!

Nothing adds drama to your dinner like this curry spice blend.

Let the veggies be soaked in the goodness.

Step 5

Next, add the cooked rice and broth and stir everything well.

Finally, toss in the cooked chicken.

Serve warm.

Step 6

Substitutions

• Swap in quinoa instead of rice for an earthy twist.
• Use sliced zucchini instead of bell peppers when it is in season.
• Instead of broth, use coconut milk for a creamier vibe.

Recipe Variations

• Skip the chicken and enjoy a vegetarian dinner option. For a plant-based meal, add tofu or tempeh.
• Get fancy and use cilantro lime brown rice to upgrade this recipe.
• Serve it with cauliflower rice for a low-carb recipe.

Serving Suggestions

• We like it with a simple lettuce salad.
• Garnish with aromatic herbs like fresh cilantro or dill.
• Add some chopped nuts on top for texture, such as roasted almonds or peanuts.

FAQS

Storage Tips

To Store: This is a great recipe for meal prep and can be stored in an airtight container in the fridge for up to 3 days.

To Reheat: Reheat thoroughly before eating. When reheating, sprinkle a little water or broth over the rice to keep it moist. Microwave in short intervals, stirring occasionally, or reheat on the stovetop.

More Chicken Recipes

• Chili Lime Chicken Marinade
• Avocado Chicken Salad
• Curry Spiced Baked Chicken Breasts
• Lemon Basil Chicken Salad
• Mexican Brown Rice Bake
• Chicken Enchilada Bake with Butternut Squash

**This recipe was originally posted on January 31, 2014, and updated on April 24, 2020, and updated again on September 19, 2024, with recipe notes, writing, and photos.**

If you’ve tried our curry chicken rice bowls, please rate the recipe and let us know how it turned out by leaving a comment below. We’re always interested in feedback!

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