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20 Minute Curry Chicken + Rice

This recipe is perfect for when you want curry chicken but you only want to put in the effort of vodka sauce. It’s really quick and similar to butter chicken!

Time: 20-30 minutes

Serves: 2 people

You’ll need

  • 100 grams rice or about 1/2 cup (dry)

  • 1 pound chicken (breast or thighs, boneless skinless)

  • 1/4 cup tomato paste

  • 3 tablespoons red curry paste (yellow works too!)

  • 2 tablespoons garlic, minced

  • 1 teaspoon red pepper flakes

  • 1 tablespoon butter, avocado oil or coconut oil

  • 2 oz vodka

  • 1/2 cup half & half (or coconut milk)

  • for serving: chives, cilantro


  1. Add the rice to a pot with a drizzle of avocado oil or a knob of butter. Toast on medium low heat for a few minutes. Add in a cup of water (or 2x however much rice). Bring to a boil, cover, lower to a simmer for 15-20 minutes. Turn off the heat and leave it covered until you’re ready to serve.

  2. Cut the chicken into 1inch cubes

  3. In a skillet, add tomato paste, curry paste, garlic, red pepper flakes, and butter (or oil). Turn the heat to medium low and let everything warm up. Add a splash of water to loosen the tomato / curry paste. After a few minutes, add in the chicken. Flip it after a couple minutes then add 1/3 cup water or broth and cover the skillet for 5-7 minutes - keeping the heat on medium low!

  4. Add the vodka, stir. Then add in the half & half and stir it all together.

  5. Plate the rice and chicken. Top with diced chives or cilantro - feel free to get creative!

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