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Sheet Pan Curry Chicken and Carrots with Basmati Rice

A bold and warming one-pan dinner with spiced chicken tenderloins, roasted carrots, and fluffy basmati rice coated in a golden curry butter sauce.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Indian
Calories: 679
Ingredients Equipment Method Notes

Ingredients
  

  • 7 large carrots roughly chopped
  • 4 large shallots sliced
  • 1.5 tbsp olive oil
  • 1 tsp salt for roasting carrots and shallots
  • black pepper to taste
  • 6 tbsp butter melted
  • 1 tbsp minced ginger
  • 1.5 tsp minced garlic jarred works fine
  • 2.5 tsp yellow curry powder
  • 1.5 tsp garam masala
  • 1.5 lb chicken tenderloins thawed
  • 0.75 tsp paprika
  • 0.5 tsp salt for the chicken
  • 2 packages precooked brown basmati rice 8.8 oz each
  • 2 cloves garlic smashed and halved, optional
  • 0.5 tsp salt for the rice
  • 0.25 cup fresh cilantro chopped, plus more for garnish
  • 0.5 cup cashews chopped, for garnish
  • plain Greek yogurt for serving

Equipment

  • Large rimmed sheet pan
  • Large mixing bowl
  • Medium bowl
  • Aluminum foil

Method
 

  1. Preheat oven to 425 degrees F. Move the rack to the upper third of the oven. Spray a sturdy sheet pan with nonstick spray.
  2. Add roughly chopped carrots and sliced shallots to a large bowl. Drizzle with olive oil, season with 1 teaspoon salt and black pepper, and toss to coat. Spread in a single layer on the prepared sheet pan. Roast for 20 minutes. Reserve the bowl.
  3. While carrots roast, melt 6 tablespoons butter in the reserved large bowl. Stir in minced ginger, garlic, curry powder, and garam masala.
  4. In a separate medium bowl, add the thawed chicken tenderloins. Pour about 2 tablespoons of the butter mixture over the chicken. Add paprika and 1/2 teaspoon salt. Stir to coat and set aside.
  5. Add precooked rice to the large bowl with the remaining butter mixture. Add smashed garlic cloves if using, 1/2 teaspoon salt, and 1/4 cup cilantro. Stir to combine and set aside.
  6. After 20 minutes, remove the pan from the oven but leave the oven on. Toss the carrots. Nestle the seasoned chicken between the carrots and shallots directly on the pan, making sure chicken touches the pan surface.
  7. Spread the rice mixture evenly over the chicken and vegetables to the edges of the pan. Sprinkle 2 tablespoons of water over the rice. Cover the pan tightly with aluminum foil.
  8. Bake at 425 degrees F for 20 to 25 minutes until the chicken reaches an internal temperature of 165 degrees F and carrots are fork-tender.
  9. Remove foil, garnish with chopped cashews and fresh cilantro, and serve with plain Greek yogurt on the side.

Notes

You can cook your own basmati rice instead of using precooked. You will need 4 cups cooked rice, which is about 2 cups uncooked. Brown basmati takes around 45 to 50 minutes to cook. White basmati is faster but less fiber-rich. Any variety of rice works in this recipe.