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3.58 from 7 votes

One-pot Curried Chicken and Rice with Kale

Louisa Clements
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings 4 servings


  • 8 boneless, skinless chicken thighs, excess fat trimmed
  • 1/2 tsp salt, divided
  • 1 1/2 tsp curry powder, divided
  • 2 tsp olive oil, divided
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 3 cups packed thinly sliced kale
  • 1 cup long grain white rice
  • 1 1/2 cups low-sodium chicken broth
  • 1 tbsp lemon juice


  • Season chicken with 1/4 tsp salt, 1/2 tsp curry powder and pepper.
  • Heat a large saute pan over medium-high. Add 1 tsp olive oil to pan, sear chicken for 3 minutes per side. Remove to a plate and reserve.
  • Add remaining olive oil and onion, cook, stirring often, until browned, about 3 minutes. Add garlic, 1 tsp curry powder, smoked paprika and 1/4 tsp of salt. Cook for 30 seconds. Add kale and rice, cook for 1-2 minutes, stirring frequently until kale is slightly wilted.
  • Pour in chicken broth, stirring to scrape up brown bits from bottom of the pan, bring to a boil (it should boil almost immediately). Return chicken to pan on top of rice and kale.
  • Reduce heat to low. Cover and cook for 20 minutes or until liquid has been absorbed and chicken and rice are done cooking.
  • Sprinkle with lemon juice and serve.
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