This curry chicken and rice bake is cozy, delicious, and full of authentic Caribbean-style curry flavor! The chicken comes out succulent and juicy, and the rice gets completely infused and saucy. Best of all, it's simple to make in no time at all--let me show you how. 😊
And if you enjoy this recipe, you'll love my Soul Food baked chicken dinner, too!
Jump to:
❤️ Why You'll Love this Recipe
One-Pot Wonderful - The rice, chicken, and vegetables all cook together in the same pan, so you'll have fewer dishes to wash up at the end of the night!
Tasty - It's a deeply flavorful, comforting, and satisfying dish. It has all the classic elements of a good Caribbean-style curry, so you'll taste savory, earthy, and bright notes with just the right amount of heat.
Easy to Make - And even though this homemade meal feels like somebody's loving West Indian grandma whipped it up for you, it comes together with simple ingredients, very little effort, and in under an hour--that's quicker than restaurant delivery. 😊
👉🏾 I'm a sucker for Caribbean curry flavor. You, too? Check out my grilled curry salmon, quick curry shrimp recipe, and roast curry carrots next!
Summarize + Save this Content on:
What You'll Need for this Recipe
Bone-in Chicken because boneless cuts will cook too quickly and your rice will still be hard. You can use thighs, legs (drumsticks), wings, or leg quarter pieces.
Long-Grain Rice, preferably parboiled, works best for soaking up the brothy curry sauce. This is the same kind of rice I use in jollof rice and yellow rice.
Coconut Milk adds creaminess to the rice and subtle coconut flavor to every bite! Be sure to use full-fat coconut milk from a can.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Pepper - I've made this recipe with either habañero or Scotch bonnet pepper, depending on what's available, and it comes out great either way. Alternatively, you can omit or reduce the amount of pepper if you like it mild.
Curry Powder - Jamaican hot curry powder is my favorite, but I've tested other types, including blends from other islands, and they all work well!
How to Make Easy Oven Curry Chicken + Rice
- Step One: Dice up the vegetables. (Photo 1)
- Step Two: Sear the chicken on both sides until golden, then remove it from the pan. (Photos 2 and 3)
- Step Three: Cook down the vegetables and spices in oil and rendered fat from the chicken skin. (Photo 4)
Pro Tip #1
I recommend cutting the vegetables to about half-inch pieces. This size allows them to get tender without turning into mush while cooking.
- Step Four: Stir in the coconut milk and broth, then add the chicken, bay leaves, and hot pepper. (Photos 5 and 6)
- Step Five: Cover and bake until the chicken is cooked through, and the rice is tender and saucy. (Photos 7 and 8)
Pro Tip #2
When you add the chicken back to the pot, gently press it down into the liquid until it's at least ¾ submerged. This will infuse it with the most flavor while baking!
Frequently Asked Questions
You can refrigerate the cooked chicken and rice together in the same airtight container. This dish will keep for up to four days when stored properly.
To freeze, allow the dish to come to room temperature, then transfer the chicken and rice to separate airtight, freezer-safe containers. Keeps for up to four months.
How to Serve
Temperature: This roasted curry chicken recipe is best enjoyed hot and reheats well in the oven or microwave. You can reheat the chicken in the air fryer, but I don't recommend doing this for the rice.
Pairings: As a one-pan dinner, side dishes aren't necessary, but if you want to feast, try golden fried plantains, cooked cabbage, or Jamaican coco bread! Wash it down with a glass of island carrot juice.
Occasions: Roasted curry chicken thighs are cozy enough for a Sunday supper, but so simple, we love this meal on weeknights, too!
More Favorite Chicken Dinner Recipes
Looking for other recipes like this? Try these:
I hope you'll enjoy this oven curry chicken and rice soon and very soon. And sharing is caring, so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Jamaican-Style Baked Curry Chicken and Rice
Equipment
- 1 knife
- 1 garlic press optional
- 1 food thermometer optional
Ingredients
- 1 large carrot
- 1 bell pepper
- ½ onion
- 8 cloves garlic
- 2 pounds bone-in chicken thighs, legs, etc.
- salt to taste
- black pepper to taste
- 4 tablespoons hot curry powder divided
- 2 tablespoons avocado oil or cooking oil of your choice
- 1 ½ teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground thyme
- ½ teaspoon allspice
- 4 Maggi cubes crushed into powder
- 13.5 ounces full fat coconut milk
- 1 cup chicken broth or stock, or water
- 1 cup rice
- 1 scotch bonnet pepper or habañero pepper
- 1-2 bay leaves
Instructions
- Prep the Ingredients: Preheat oven to 375 degrees Fahrenheit. Dice the carrot, bell pepper, and onion into half-inch pieces, and crush or mince the garlic.1 large carrot, 1 bell pepper, ½ onion, 8 cloves garlic
- Season chicken with salt and pepper, plus one tablespoon of curry powder, getting seasoning under skin.2 pounds bone-in chicken, salt, black pepper, 1 tablespoons hot curry powder
- Sear the Chicken: Heat one tablespoon of oil in Dutch oven over medium-high flame, then add chicken skin side down until browned and easily releases from pan (about 5-6 minutes), then flip and cook for another four minutes. Remove from pan.1 tablespoons avocado oil
- Build the Flavor: Reduce heat to medium, then add remaining oil, followed by remaining spices, Maggi cube powder, and prepared vegetables. Cook until vegetables are fragrant and start to become tender (about five minutes). Remove from heat.3 tablespoons hot curry powder, 1 tablespoons avocado oil, 1 ½ teaspoon ground ginger, 1 teaspoon ground nutmeg, 1 teaspoon garlic powder, ¾ teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon ground thyme, ½ teaspoon allspice, 4 Maggi cubes
- Stir in the coconut milk, chicken broth, and rice, scraping the bottom of the pot to release any flavorful browned bits, then place chicken back into the pot, pressing it down into the liquid to partially submerge it, along with Scotch bonnet pepper and bay leaf.13.5 ounces full fat coconut milk, 1 cup chicken broth, 1 cup rice, 1 scotch bonnet pepper, 1-2 bay leaves
- Bake and Finish: Cover pot and transfer to oven to bake for about 30 minutes or until chicken is cooked through and rice is tender. Chicken should reach 165 degrees Fahrenheit.
Love this recipe? Leave me a Comment!