Amy Poehler’s One-Pot Chicken Curry is the definition of easy, cozy comfort food. Everything—chicken, rice, coconut milk, and curry—goes into a single pot and bakes together in the oven until rich, fragrant, and deeply satisfying. It’s unfussy, flexible, and perfect for nights when you want something warm and flavorful without standing over the stove.
Why Everyone Will Love This Recipe
- True one-pot meal with minimal cleanup
- Creamy coconut milk and curry flavor the rice as it cooks
- Hands-off oven method—great for busy nights
- Easy to customize with chickpeas, herbs, or spice level
- Comforting, filling, and naturally gluten-free
What Is One-Pot Chicken Curry?
This dish is a baked curry-style casserole where rice cooks directly in seasoned coconut milk and chicken stock, absorbing all the flavor as the chicken roasts on top. It’s less about strict authenticity and more about cozy, weeknight practicality—exactly the kind of relaxed, homey cooking Amy Poehler is known for.
Cooking Tips
- Use bone-in chicken for deeper flavor and juicier meat.
- Stir once or twice while baking to ensure even rice cooking.
- Curry powder is milder; curry paste brings more intensity—use what you love.
- If the rice looks dry near the end, add a splash of stock.
- Finish with fresh herbs to brighten the dish.
Frequently Asked Questions
Can I use boneless chicken?
Yes, but bone-in chicken adds more flavor. If using boneless, check for doneness earlier.
What kind of curry works best?
Both curry powder and curry paste work. Start with a generous amount and adjust to taste.
Can I make this dairy-free?
It already is—coconut milk provides the creaminess.
Can I add vegetables?
Absolutely. Bell peppers, spinach, peas, or cauliflower are great additions.
Is this spicy?
Only if you make it spicy. Control the heat by choosing mild or hot curry.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven with a splash of stock.
How to Freeze
Freeze fully cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Ingredients
- 2–3 bone-in chicken breasts
- 2 cups uncooked rice
- 3 cups chicken stock
- 1 can coconut milk
- Curry powder or curry paste, to taste
- Oil or butter, for greasing or browning
Optional Add-Ins
- 1 can chickpeas, drained
- Fresh parsley, chopped
How to Make Amy Poehler’s One-Pot Chicken Curry
- Preheat oven to 375°F (190°C).
- Build the pot: In an oven-safe pot or Dutch oven, add chicken, rice, chicken stock, coconut milk, and a generous amount of curry. Stir gently to combine.
- Bake: Place uncovered in the oven and cook for about 1 hour, stirring once or twice so the rice cooks evenly.
- Check doneness: Chicken should be fully cooked and rice tender and fluffy.
- Optional upgrades: Brown the chicken in oil or butter before adding liquids for extra flavor, stir in chickpeas before baking, and finish with chopped parsley.
- Serve hot, straight from the pot.
;Resize,width=767;)
