Creamy Chicken Curry with Peppers & Fluffy Rice: A Cozy One-Pan Wonder

Creamy Chicken Curry with Peppers & Fluffy Rice is the kind of comfort food that brings both warmth and flavor in every bite. It’s rich, mildly spiced, and full of tender chicken pieces and sweet bell peppers, all coated in a luscious, creamy curry sauce. Paired with soft, steamy white rice, this dish is perfect for weeknight dinners, meal prep, or a casual dinner party when you want something impressive without too much effort.

This curry is influenced by both Indian and Western cooking traditions—mild enough for those who don’t want a fiery heat, but still packed with aromatic spices and smooth creaminess.

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Ingredients Overview

Let’s break down what makes this creamy curry shine. Each component plays a key role in flavor, texture, and balance.

Chicken

Boneless, skinless chicken breast or thigh can be used, but thighs are preferred for:

• Juicier texture

• Better flavor

• More forgiving cooking time

Cut the chicken into 1½-inch pieces for even cooking and maximum sauce absorption.

Bell Peppers

Sliced red and yellow bell peppers:

• Add natural sweetness that complements the savory sauce

• Provide colorful contrast for visual appeal

• Soften perfectly as they simmer in the curry

You can also include green peppers for a slight bitterness if you want more dimension.

Onion and Garlic

The base aromatics. Onion provides sweetness as it caramelizes, while garlic gives depth. Sautéed until golden, they form the heart of the curry flavor.

Curry Spices

This dish leans on mild curry powder, with options to deepen the flavor:

• Curry powder: Mellow and earthy, with turmeric, coriander, cumin

• Paprika: Adds smokiness and gentle heat

• Garam masala or cumin: Optional, to add warmth and complexity

Coconut Milk or Heavy Cream

The key to that creamy, velvety texture. Choose based on dietary preference:

• Full-fat coconut milk: Slightly sweet, dairy-free, silky

• Heavy cream: Rich and decadent, with a more neutral flavor

Both options create a rich sauce that clings to the chicken and rice.

Tomato Paste

Adds acidity and umami to balance the creaminess. A spoonful is all you need to bring everything together.

Fresh Herbs

Chopped cilantro or parsley at the end adds brightness and color.

Fluffy Rice

White basmati or jasmine rice is the ideal companion:

• Basmati: Fragrant and long-grained

• Jasmine: Slightly sticky, tender, aromatic

Cooked separately and molded into a dome or served on the side, it balances the bold flavors of the curry.

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Step-by-Step Instructions

This dish is cooked in a single skillet and comes together in under 45 minutes.

1. Prepare the Rice

Start by rinsing 1 cup of rice until the water runs clear. Then cook as follows:

• Combine 1 cup rice with 2 cups water and a pinch of salt

• Bring to a boil, cover, reduce to low, and simmer for 15 minutes

• Let it rest for 5 minutes, then fluff with a fork

Keep covered and warm until serving.

2. Sauté the Chicken

Heat 1 tbsp oil in a large skillet over medium-high. Add seasoned chicken pieces (salt and pepper) and cook for 4–5 minutes until lightly browned. Remove and set aside—they don’t need to be fully cooked yet.

3. Cook the Aromatics

In the same skillet, add a bit more oil if needed. Add:

• 1 diced onion

• 2–3 cloves garlic, minced

Sauté for 4–5 minutes until golden and fragrant.

4. Add the Spices and Tomato Paste

Stir in:

• 1½ tbsp curry powder

• ½ tsp paprika

• 1 tbsp tomato paste

Cook for 1–2 minutes to bloom the spices and caramelize the tomato paste.

5. Add Bell Peppers and Chicken

Return the chicken to the pan and add:

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

Stir everything to coat with the spiced onion mixture.

6. Pour in Cream or Coconut Milk

Add:

• ¾ to 1 cup full-fat coconut milk or heavy cream

• ¼ cup water or chicken broth if needed to loosen the sauce

Simmer uncovered for 10–12 minutes, until the chicken is fully cooked and the sauce has thickened.

Taste and adjust salt, pepper, or spice.

7. Garnish and Serve

Top with fresh chopped cilantro or parsley. Serve with fluffy rice on the side or molded onto the plate using a ramekin or bowl for restaurant-style presentation.

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Tips, Variations, and Substitutions

Pro Tips:

• Sear the chicken first for flavor and texture.

• Don’t boil the cream—simmer gently to avoid curdling.

• Let the curry rest for a few minutes before serving—it thickens slightly and the flavors meld.

Flavor Variations:

• Spicy: Add a pinch of cayenne or chili flakes.

• Indian-style: Use garam masala, fresh ginger, and crushed tomatoes.

• Thai-inspired: Add ginger, fish sauce, and swap curry powder for red curry paste.

Ingredient Swaps:

• Protein: Try shrimp, tofu, or chickpeas instead of chicken.

• Cream: Use Greek yogurt or light cream for a lower-fat option.

• Veggies: Add spinach, peas, or zucchini for extra color and nutrition.

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Serving Ideas & Occasions

Creamy Chicken Curry with Peppers & Fluffy Rice is a versatile dish perfect for many occasions:

• Weeknight dinners: Quick and hearty with minimal cleanup

• Dinner parties: Looks elegant and feels indulgent

• Meal prep: Keeps well for 3–4 days and reheats beautifully

• Family meals: Mild enough for kids, but customizable for spice-lovers

Serve with:

• Warm naan or flatbread

• Cucumber raita or yogurt on the side

• Mango chutney for sweetness

Presentation tip: Mold the rice into a dome using a small bowl, and spoon the curry around it for a professional look.

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Nutritional & Health Notes

This creamy curry can be balanced and nourishing when made with whole ingredients:

• High protein from chicken

• Healthy fats from coconut milk or moderate dairy

• Vitamins A & C from bell peppers

• Complex carbs from rice

Per serving (with rice):

• Calories: 450–550

• Protein: 30–35g

• Fat: 20–25g

• Carbs: 35–45g

Make it lighter:

• Use light coconut milk or half-and-half

• Increase veggies and decrease rice portion

• Swap white rice for brown rice or quinoa

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Frequently Asked Questions

1. Can I make this dish dairy-free?

Yes. Use full-fat coconut milk or a dairy-free cream substitute like cashew cream. Skip any butter and ensure your tomato paste is dairy-free.

2. How spicy is this curry?

This curry is mild to moderate in spice. You can increase the heat with cayenne, chili powder, or fresh chilies to suit your taste.

3. Can I make it ahead of time?

Absolutely. This curry stores well in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

4. Can I freeze creamy chicken curry?

Yes, though cream-based curries may separate slightly when thawed. Use coconut milk for better freezing results. Store in airtight containers and freeze for up to 2 months.

5. What rice is best for serving with curry?

Basmati or jasmine rice are best. They’re fluffy and aromatic, complementing the curry without overpowering it.

6. What can I use instead of bell peppers?

You can use green beans, broccoli, zucchini, or mushrooms as substitutes. Choose quick-cooking vegetables to keep the texture balanced.

7. How do I make the sauce thicker?

Let the curry simmer uncovered a bit longer. You can also stir in a small spoonful of tomato paste or a cornstarch slurry (½ tsp cornstarch + 1 tbsp water) to thicken quickly.

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