Cast-Iron Coconut Curry Chicken with Camp Rice

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 ½ lb (about 4) bone-in, skin-on chicken thighs
• 1 ½ tsp kosher salt, divided
• ½ tsp black pepper
• 2 tbsp neutral oil (canola, avocado, or vegetable)
• 1 medium yellow onion, sliced
• 1 red bell pepper, sliced
• 2 medium carrots, sliced thin
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp curry powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp crushed red pepper flakes (optional)
• 1 can (13.5–14 oz) full-fat coconut milk
• ½ cup low-sodium chicken broth or water
• 1 tbsp fresh lime juice
• ¼ cup fresh cilantro, chopped (optional)
• 1 ½ cups long-grain white rice
• 3 cups water
• 1 tbsp butter or oil (optional, for rice)

Do This

• 1. Season chicken with 1 tsp salt and pepper. Heat oil in a 10–12 inch cast-iron skillet over medium-high (about 375°F / 190°C) and brown chicken 4–5 minutes per side; remove to a plate.
• 2. In the same skillet, cook onion, bell pepper, and carrots with remaining ½ tsp salt until softened, 5–7 minutes.
• 3. Stir in garlic, ginger, curry powder, cumin, smoked paprika, and red pepper flakes; cook 1 minute until fragrant.
• 4. Pour in coconut milk and chicken broth, scraping up browned bits. Nestle chicken back in, skin side up. Simmer gently (about 190°F / 88°C) covered 20–25 minutes, until chicken is cooked through.
• 5. While curry simmers, cook rice: bring water to a boil, add rinsed rice and butter, cover, reduce to low, and simmer 12–15 minutes. Remove from heat and let stand 5 minutes, then fluff.
• 6. Finish curry with lime juice and cilantro. Taste and adjust seasoning, then serve chicken, vegetables, and sauce over hot camp rice.

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Why You’ll Love This Recipe

• Everything cooks in one cast-iron skillet plus one pot of rice, so cleanup stays simple.
• Creamy coconut curry feels cozy and comforting, but uses everyday pantry spices.
• Bone-in chicken thighs stay juicy and flavorful, even over a camp stove or basic burner.
• The quick rice and built-in veggies make this a complete, filling meal in under an hour.

Grocery List

• Produce: 1 medium yellow onion, 1 red bell pepper, 2 medium carrots, 1 head garlic, 1 small knob fresh ginger, 2 limes, 1 small bunch cilantro
• Dairy: Optional: butter or ghee for rice (can substitute oil)
• Pantry: Bone-in, skin-on chicken thighs (about 1 ½ lb), long-grain white rice, neutral oil, kosher salt, black pepper, curry powder, ground cumin, smoked paprika, crushed red pepper flakes, 1 can full-fat coconut milk, low-sodium chicken broth or bouillon, optional extra toppings (chili crisp, hot sauce, toasted coconut, or cashews)

Full Ingredients

For the Coconut Curry Chicken

• 1 ½ lb bone-in, skin-on chicken thighs (about 4 medium thighs)
• 1 ½ tsp kosher salt, divided (use 1 tsp for chicken, ½ tsp for vegetables; adjust to taste)
• ½ tsp freshly ground black pepper
• 2 tbsp neutral oil (canola, avocado, or vegetable oil)
• 1 medium yellow onion, cut into thin slices (about 1 ½ cups)
• 1 red bell pepper, cored and thinly sliced
• 2 medium carrots, peeled and sliced into thin rounds (about ¼ inch thick)
• 3 cloves garlic, minced (about 1 tbsp)
• 1 tbsp fresh ginger, finely minced or grated
• 2 tbsp curry powder (mild or medium)
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp crushed red pepper flakes (optional, for heat)
• 1 can (13.5–14 oz) full-fat coconut milk, well shaken
• ½ cup low-sodium chicken broth or water (plus 2–4 tbsp more if needed to thin)
• 1 tbsp fresh lime juice (from about ½ lime), plus extra wedges for serving
• ¼ cup fresh cilantro leaves, roughly chopped (optional for garnish)

For the Quick Camp Rice

• 1 ½ cups long-grain white rice, rinsed until water runs mostly clear
• 3 cups water
• 1 tbsp butter, ghee, or neutral oil (optional, for flavor and nonstick)
• ½ tsp kosher salt (optional, if broth is not salty)

Optional Toppings & Sides

• Lime wedges
• Extra chopped cilantro
• Chili crisp or hot sauce
• Toasted shredded coconut or chopped roasted cashews

Step-by-Step Instructions

Step 1: Prep your ingredients and equipment

Pat the chicken thighs dry with paper towels. This helps them brown instead of steam. Season both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper, rubbing the seasoning in a bit so it adheres.

Slice the onion and bell pepper, and slice the carrots into thin rounds so they soften quickly. Mince the garlic and ginger. Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear (about 30–60 seconds). Set everything near the stove so it is easy to grab as you cook.

Place a 10–12 inch cast-iron skillet over medium-high heat (about 375°F / 190°C surface temperature if you have an infrared thermometer). Have a lid or a piece of heavy-duty foil ready to cover the skillet later.

Step 2: Brown the chicken in the cast iron

Add 2 tablespoons oil to the hot skillet. When the oil is shimmering, lay the chicken thighs in skin-side down. They should sizzle as soon as they hit the pan. Cook without moving them for 4–5 minutes, until the skin is deep golden brown and releases easily from the pan.

Flip the chicken and cook the second side for another 3–4 minutes. You are not cooking the chicken through at this stage, just building color and flavor on the outside. Transfer the browned thighs to a plate and set aside. Keep the skillet on the heat; do not wipe it out. The browned bits on the bottom will flavor the curry.

Step 3: Soften the vegetables and bloom the spices

Lower the heat slightly to medium (about 325–350°F / 165–177°C). Add the sliced onion, bell pepper, and carrots to the skillet. Sprinkle with the remaining ½ teaspoon kosher salt. Cook, stirring occasionally, until the onions are translucent and the vegetables start to soften and pick up a little color, 5–7 minutes.

Stir in the minced garlic and ginger, and cook for 30–60 seconds, just until fragrant. Then add the curry powder, ground cumin, smoked paprika, and crushed red pepper flakes (if using). Stir continuously for 1 minute to coat the vegetables and lightly toast the spices. This “blooms” them and gives the curry a deeper, richer flavor. If the pan looks very dry, add 1–2 tablespoons of water to prevent scorching.

Step 4: Build the coconut curry sauce

Pour the coconut milk into the skillet, using a wooden spoon or spatula to scrape up any browned bits stuck to the bottom. Add ½ cup chicken broth (or water) and stir well until the sauce looks smooth and evenly colored. Bring the mixture just up to a gentle simmer over medium heat.

Taste a spoonful of the sauce at this point. It should be pleasantly seasoned but not too salty. Remember, the flavors will concentrate a bit as it simmers and the chicken adds seasoning as well. Adjust with a small pinch of salt if it tastes flat, or a splash more broth if it seems too thick.

Step 5: Simmer the chicken in the curry

Nestle the browned chicken thighs back into the skillet, skin side up, so they sit in the coconut curry and vegetables. The liquid should come about halfway up the sides of the chicken. If it is much lower, add 2–4 tablespoons additional broth or water.

Bring the sauce back to a gentle simmer, then reduce the heat to low or medium-low to maintain that soft simmer (around 185–195°F / 85–90°C). Cover the skillet with a lid or tightly with foil and cook for 20–25 minutes. The chicken is done when it reaches an internal temperature of 175°F / 80°C at the thickest part and is very tender. Stir the vegetables in the sauce once or twice during cooking so they cook evenly and do not stick.

Step 6: Cook the quick camp rice

While the chicken simmers, cook the rice. In a medium saucepan, bring 3 cups water to a boil over high heat. Stir in the rinsed rice, 1 tablespoon butter or oil (if using), and ½ teaspoon kosher salt (if desired). Once it returns to a boil, stir once, cover with a tight-fitting lid, and reduce the heat to low.

Simmer the rice on low for 12–15 minutes without lifting the lid, until the water is absorbed and the rice is tender. Remove from the heat and let stand, still covered, for 5 minutes to steam. Then fluff with a fork. Keep covered until ready to serve so it stays hot.

Step 7: Finish the curry and serve

When the chicken is cooked through and tender, uncover the skillet. Stir in 1 tablespoon fresh lime juice and most of the chopped cilantro, if using, reserving a little for garnish. Taste the sauce and adjust: add more lime for brightness, a pinch of salt for depth, or a splash of broth if it has reduced more than you like.

To serve, spoon a generous bed of hot rice into each bowl or plate. Top with a chicken thigh, plenty of vegetables, and a ladle or two of the coconut curry sauce. Scatter with the remaining cilantro and offer lime wedges, chili crisp, or toasted coconut for people to customize their bowls.

Pro Tips

• Dry chicken = better browning. Patting the chicken very dry before seasoning helps you get crispy, flavorful skin instead of pale, steamed skin.
• Do not rush the spice step. Giving the curry powder and other spices at least 1 minute in the hot pan dramatically deepens their flavor.
• Keep the simmer gentle. A hard boil can toughen chicken and break the coconut milk. Aim for small, lazy bubbles around the edges.
• Adjust thickness at the end. If the sauce is too thick, add warm broth a tablespoon at a time. If too thin, simmer uncovered for a few extra minutes.
• Camp-friendly swap. On the trail or at a campsite, you can use instant rice and boxed broth or bouillon; the method stays the same but cooks even faster.

Variations

• Vegetable-heavy version: Add 1 cup cauliflower florets or green beans when you return the chicken to the pan. Simmer until just tender for extra veg in each serving.
• Spicier curry: Stir 1–2 teaspoons of your favorite chili paste (such as sambal oelek) into the sauce along with the coconut milk, or increase the crushed red pepper flakes.
• Chicken breast option: Use boneless, skinless chicken breasts cut into large chunks. Brown briefly, then simmer gently in the sauce for 12–15 minutes, or until they reach 165°F / 74°C; avoid overcooking.

Storage & Make-Ahead

Cool leftover curry and rice to room temperature, then store separately in airtight containers in the refrigerator for up to 3 days. The coconut curry sauce will thicken as it chills; it loosens again when reheated. Reheat gently in a covered skillet over low to medium-low heat, adding a splash of water or broth if the sauce seems too thick. Alternatively, microwave individual portions in 45–60 second bursts, stirring between each, until hot. For longer storage, the curry (without rice) freezes well for up to 2 months; thaw overnight in the refrigerator before reheating. Cook fresh rice when you are ready to serve for the best texture.

Nutrition (per serving)

Approximate values for 1 chicken thigh with sauce and 1 cup cooked rice: 720 calories; 38 g protein; 38 g fat; 54 g carbohydrates; 3 g fiber; 6 g sugar; 870 mg sodium. Actual values will vary based on exact ingredients, brands, and portion sizes.