Curry Chicken Risotto

It really doesn’t get any better than this one-pan meal! Pairing curry-seasoned chicken thighs with a creamy curry risotto, this Curry Chicken Risotto is the perfect dinner idea. Yellow curry is the star of the show, delivering a rich taste with sweet and mild flavors.

Here are a few more chicken thigh recipes you might enjoy: Sicilian Chicken & Spinach Saute, Creamy Cast Iron Tuscan Chicken, and Roasted Cast Iron Chicken.

Popularized in Italian cuisine, risotto results from straightforward ingredients and technique — where rice is cooked in a broth until it reaches a creamy consistency. Once you have this foundation, you can truly make it your own by adding various proteins and vegetables.

Curry chicken risotto ingredients:

Make sure to check the recipe card below for a full list of ingredients and quantities.

• For the curry chicken, you’ll need chicken thighs, ground turmeric, curry powder, paprika, sea salt, black pepper, dried basil, and olive oil. Instead of oil, you can also give the chicken a quick mist with cooking spray. The oil helps the seasonings to adhere to the chicken.
• For the curry risotto, you’ll need arborio rice, chicken stock, coconut milk, grated parmesan cheese, butter, minced garlic, chopped onion, white mushrooms, Marsala cooking wine, garam masala, curry powder, ground turmeric, coriander, oregano, sea salt, and black pepper. Arborio is a short-grain rice with high starch content, which gives the risotto its creamy consistency. You can use vegetable broth for this recipe.

How to make curry chicken risotto:

Preheat oven. Preheat oven to 400 degrees.

Season the chicken. Season the chicken thighs with turmeric, curry powder, paprika, sea salt, black pepper, and dried basil. Coat the chicken with olive oil.

Sear the chicken. Heat a cast iron pan to high heat. Add butter and sear chicken thighs skin side down for 5 minutes. Flip and sear the other side for 3-4 minutes. The skin should be golden brown and crispy. Set the chicken to the side and remove excess grease, leaving some drippings behind to flavor the risotto.

Cook the rice. Lower the heat to medium and add butter, minced garlic, onions, and mushrooms. Cook for a few minutes until the onions are translucent. Add the arborio rice and cook for another 3 minutes. Add the Marsala cooking wine, garam masala, curry powder, turmeric, coriander, oregano, sea salt, and black pepper. Stir and cook for a few minutes. Add the chicken stock and coconut milk to the pan. Stir and bring the ingredients to a boil.

Add the chicken to the pan and bake. Remove from heat, add the chicken thighs to the pan, cover the pot, and bake in the oven for 25 minutes.

Prepare the risotto. Remove the pan from the oven and remove the chicken thighs. Add 2 tbsp butter and parmesan cheese to the cooked rice. Stir until combined.

Serve. Add the cooked chicken thighs back to the pan, cool, then serve.

This dish packs a powerful punch of flavors. When you combine creamy risotto and curry chicken, you will have a knockout meal. Give this Curry Chicken Risotto a spot on your dinner table when you want something awesome for the entire family.

Curry Chicken Risotto

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• Author: Eric Jones
• Total Time: 45 minutes
• Yield: 5 1x

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Description

Pairing curry-seasoned chicken thighs with a creamy curry risotto, this Curry Chicken Risotto is the perfect dinner idea.

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Ingredients

Units USM Scale 1x2x3x

For the Curry Chicken:

• 4–5 Organic chicken thighs
• 1/2 tbsp organic ground turmeric
• 1 tbsp curry powder
• 1 tbsp paprika
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 2 tsp olive oil

For the Curry Risotto:

• 6 tbsp butter
• 3 tbsp minced garlic
• 1/2 cup chopped onion
• 8 oz white mushrooms, chopped
• 1 1/3 cup arborio rice
• 1/3 cup Marsala cooking wine
• 1 tsp garam masala
• 1 tsp curry powder
• 1/2 tbsp organic ground turmeric
• 1 tsp coriander
• 1/4 tsp oregano
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 3 cups chicken stock
• 1 cup coconut milk
• 1 cup grated parmesan cheese

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Instructions

1. Preheat oven to 400 degrees.
2.  Season the chicken thighs with turmeric, curry powder, paprika, sea salt, black pepper, and dried basil. Coat the chicken with olive oil to ensure the seasonings stick to it.
3. Heat a 3—to 5-quart cast iron pan to high heat. Add 2 tbsp of butter and sear chicken thighs skin side down for 5 minutes. Flip and sear the other side for 3-4 minutes. Set the chicken to the side and remove the excess grease from a cooking pan, leaving some drippings behind to flavor the risotto.
4. Lower the heat to medium and add 2 tbsp butter, minced garlic, onions, and mushrooms. Cook for 1-2 minutes. Add the arborio rice to the pan and cook for another 3 minutes. Add the Marsala cooking wine, garam masala, curry powder, turmeric, coriander, oregano, sea salt, and black pepper. Stir and cook for 1-2 minutes.
5. Add the chicken stock and coconut milk to the pan. Stir and bring the ingredients to a boil. Remove from heat, add the chicken thighs to the pan, cover the pot, and bake in the oven for 25 minutes.
6. Remove the pan from the oven and remove the chicken thighs. Set the chicken to the side. Add 2 tbsp butter and parmesan cheese. Stir until combined.
7. Add the cooked chicken thighs back to the pan, cool, then serve.

Equipment

Enameled Cast Iron 3-Quart

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Enameled Cast Iron 5 Quart

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• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Baked
• Cuisine: Italian

Nutrition

• Calories: 877
• Sugar: 4.1g
• Sodium: 681mg
• Fat: 32.7g
• Carbohydrates: 34.2g
• Fiber: 3.4g
• Protein: 43g
• Cholesterol: 218mg