Chicken & Veggie Curry Bowl with Fragrant Rice
A warm, comforting, and nourishing Chicken & Veggie Curry Bowl with Fragrant Rice is the perfect balance of protein, colorful vegetables, and aromatic spices. This dish features tender chicken simmered in a creamy, spiced curry sauce, paired with fluffy basmati rice scented with whole spices. It’s ideal for family dinners, meal prep, or when you’re craving something hearty yet homemade and wholesome.
Time & Servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 2–3
Calories (Approx.): 550–600 kcal per serving
Ingredients
For the Fragrant Rice
1 cup basmati rice
2 cups water
1 bay leaf
2 green cardamom pods
1 small cinnamon stick
½ tsp salt
1 tsp olive oil
For the Chicken & Veggie Curry
2 chicken breasts (or 3 boneless thighs), cubed
2 tbsp cooking oil
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
1 medium tomato, finely chopped or pureed
½ cup yogurt (or ½ cup coconut milk for dairy-free)
½ cup water or chicken stock
Spices
1½ tsp curry powder
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric
½ tsp red chili powder (adjust to taste)
Salt to taste
Vegetables (mix & match)
½ cup carrots, sliced
½ cup bell peppers
½ cup broccoli or green beans
½ cup peas
Optional Garnish
Fresh coriander (cilantro)
Lemon wedges
Extra yogurt drizzle
Step-by-Step Instructions
1. Cook the Fragrant Rice
Rinse rice until water runs clear.
In a pot, add water, rice, bay leaf, cardamom, cinnamon, salt, and oil.
Bring to boil, cover, and simmer for 12–15 minutes until fluffy.
Turn off heat and let rest covered for 5 minutes. Fluff with a fork.
2. Prepare the Chicken Curry
Heat oil in a pan over medium heat.
Add chopped onion and sauté until golden.
Add ginger-garlic paste and cook for 1 minute until fragrant.
Stir in tomatoes and cook until oil separates (5–7 minutes).
Add all spices and salt. Mix well.
Add chicken cubes and cook until they turn white on all sides (5–6 minutes).
Stir in yogurt (or coconut milk) and water/stock.
Cover and simmer for 10 minutes.
3. Add the Vegetables
Add all vegetables to the curry.
Cover and cook on low for 8–10 minutes until veggies are tender but vibrant.
Adjust salt and spice. Add water if needed for desired consistency.
4. Assemble the Bowl
Add a generous scoop of fragrant rice to the bowl.
Top with chicken & veggie curry.
Garnish with coriander and a squeeze of lemon.
Optional: Add a side of cucumber salad or yogurt raita.
Why You’ll Love This Recipe
Balanced protein + carbs + veggies
Rich in warming spices
Easy to customize for spice level & vegetables
Great for meal prep
Comfort food that’s still nutritious
Frequently Asked Questions (Q&A)
Q1: Can I make this curry without cream or yogurt?
Yes! Use coconut milk or even just stock with an extra tablespoon of oil for richness.
Q2: Can I use frozen vegetables?
Absolutely. Add them directly to the curry without thawing. Just simmer 2–3 minutes longer.
Q3: Can I use bone-in chicken?
Yes, but increase cooking time by 10–12 minutes and ensure internal temperature is fully cooked.
Q4: How spicy is this curry?
It’s medium spicy. Reduce chili powder for mild, increase for hot.
Q5: Is this recipe good for meal prep?
Yes! Store in airtight containers for up to 3 days in the fridge. Reheat gently with a splash of water.
Q6: What can I substitute for basmati rice?
You can use:
Brown rice
Jasmine rice
Quinoa
Cauliflower rice (for low-carb)