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- 1
Prep and dredge the chicken
Slice the chicken into strips and pat dry with paper towels. In a small bowl, mix the flour, 1 teaspoon of salt, the pepper, and 2 teaspoons of curry powder. Dredge each chicken strip in the flour mixture until coated.
- 2
Sear the chicken
Heat 1 tablespoon olive oil in a large, high-sided skillet over medium-high heat. Sear the chicken in batches — don't crowd the pan or it'll steam instead of brown. Cook 1–3 minutes per side until golden. The inside can still be raw; it finishes in the rice. Remove to a plate and set aside.
- 3
Cook the onions and carrots
Add another tablespoon of olive oil to the same pan. Sauté the chopped onion for 3–5 minutes. Meanwhile, slice the carrots and microwave them in a bowl with 1 tablespoon of water for 3–5 minutes until starting to soften but still firm. Add the carrots (and liquid) to the pan and cook another 1–2 minutes.
- 4
Toast the spices
Add the minced garlic, 2 tablespoons curry powder, and ginger powder. Stir everything together and cook for 1–2 minutes — you want the spices to get toasty and fragrant. This step matters more than it sounds.
- 5
Add rice, water, and chicken
Stir in the dry basmati rice. Add 3.5 cups water and 2 teaspoons salt. Stir to combine, then nestle the chicken strips back in the pan. Cover tightly with a lid and bring to a boil over high heat. Once boiling, reduce heat to low and cook for 17 minutes.
- 6
Finish and serve
Check that the rice is cooked through, carrots are tender, and chicken is done. If not, cover and cook a few more minutes. Add the butter and stir it in. Top with chopped cilantro and roughly chopped cashews. Serve with plain yogurt and cucumber slices — not optional, they balance the warmth of the curry perfectly.
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One-Skillet Chicken Biryani
Created by: OnePotWonders
Ingredients
- 1 lb chicken breast or thighs
- 2 tbsp all-purpose flour
- 1 tbsp kosher salt
- 1/2 tsp black pepper
- 2 1/2 tbsp yellow curry powder
- 3 tbsp olive oil
- 1 yellow onion
- 5 large carrots
- 3 garlic cloves
- 1 tsp ginger powder
- 2 cup basmati rice
- 3 1/2 cup water
- 2 tbsp butter
- 1/2 cup fresh cilantro
- 1/2 cup cashews
Instructions
- Prep and dredge the chickenSlice the chicken into strips and pat dry with paper towels. In a small bowl, mix the flour, 1 teaspoon of salt, the pepper, and 2 teaspoons of curry powder. Dredge each chicken strip in the flour mixture until coated.
- Sear the chickenHeat 1 tablespoon olive oil in a large, high-sided skillet over medium-high heat. Sear the chicken in batches — don't crowd the pan or it'll steam instead of brown. Cook 1–3 minutes per side until golden. The inside can still be raw; it finishes in the rice. Remove to a plate and set aside.
- Cook the onions and carrotsAdd another tablespoon of olive oil to the same pan. Sauté the chopped onion for 3–5 minutes. Meanwhile, slice the carrots and microwave them in a bowl with 1 tablespoon of water for 3–5 minutes until starting to soften but still firm. Add the carrots (and liquid) to the pan and cook another 1–2 minutes.
- Toast the spicesAdd the minced garlic, 2 tablespoons curry powder, and ginger powder. Stir everything together and cook for 1–2 minutes — you want the spices to get toasty and fragrant. This step matters more than it sounds.
- Add rice, water, and chickenStir in the dry basmati rice. Add 3.5 cups water and 2 teaspoons salt. Stir to combine, then nestle the chicken strips back in the pan. Cover tightly with a lid and bring to a boil over high heat. Once boiling, reduce heat to low and cook for 17 minutes.
- Finish and serveCheck that the rice is cooked through, carrots are tender, and chicken is done. If not, cover and cook a few more minutes. Add the butter and stir it in. Top with chopped cilantro and roughly chopped cashews. Serve with plain yogurt and cucumber slices — not optional, they balance the warmth of the curry perfectly.