Cast-Iron Coriander Chicken and Curry Rice Pilaf

coriander-crusted chicken breasts, curry-infused carrot rice pilaf, cilantro

1710 Recipe

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 608 | Category: Mediterranean Diet, Gluten-Free | Allergens: Contains Peanut Oil (Curry Paste) + Soy (Curry Paste) | Excellent Source of: Protein, Vitamin A | Good Source of: Fiber, Iron, Vitamin C


  • - Cast Iron Skillet or Other Heavy Skillet
  • - Chef's Knife
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan with Lid

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Chicken Breasts
  • - Curry Paste
  • - Diced Yellow Onion
  • - Fresh Cilantro
  • - Ground Coriander
  • - Jasmine Rice
  • - Matchstick Carrots
  • - Minced Garlic

Wine Pairings by @grapefriend

Try an aromatic Riesling. Ones from Germany and Austria are easy to find, but I recently had some great ones from New Zealand too!

Beer Pairings

An India Pale Ale with citrus notes and slight bitterness is a natural pair with curry spices.

TK Table Talk:

Describe yourself in a 5-word sentence.

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

Cast-Iron Coriander Chicken and Curry Rice Pilaf - Step 1

2. Prep Ingredients: Coarsely chop carrots. Set aside a few sprigs of cilantro for garnish, if desired, and coarsely chop the rest.

Cast-Iron Coriander Chicken and Curry Rice Pilaf - Step 2

3. Make Curry Broth: Stir together curry paste and 1Σ cups warm water.

Cast-Iron Coriander Chicken and Curry Rice Pilaf - Step 3

4. Cook Rice Pilaf: Heat 1 tablespoon oil in a medium saucepan over mediumhigh heat. Add onion and garlic; sauté 3 minutes or until tender. Add rice; cook 1 minute. Stir in curry broth, ¼ teaspoon salt, and bring to a boil. Cover, reduce heat and simmer 12 minutes, or until almost all liquid is absorbed. Uncover and add carrots; cover and cook 3 more minutes or until liquid is absorbed. Fluff rice with a fork and stir in chopped cilantro.

Cast-Iron Coriander Chicken and Curry Rice Pilaf - Step 4

5. While Rice Cooks, Cook Chicken: Sprinkle chicken with ONLY half of coriander (use the rest to spice up salad dressing) and ¼ teaspoon each salt and pepper. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Cook chicken 4 to 5 minutes on each side or until done.

To Serve: Divide rice and chicken evenly between 2 serving plates. Garnish with reserved cilantro sprigs and season with salt and pepper to taste.

Pro Tip:

To prevent the rice from becoming mushy, don’t stir the raw carrots into the rice. Just add them on top and stir after all the liquid is absorbed.

Spice it Up!: Sprinkle the chicken with 1/4 teaspoon cayenne pepper along with the coriander.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.