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Sheet pan curry chicken with roasted carrots, basmati rice, cashews, and cilantro on a rimmed baking sheet

Sheet Pan Curry Chicken and Carrots with Basmati Rice

Juicy curry-spiced chicken tenderloins baked on one pan with roasted carrots and fragrant basmati rice. Bold flavor, minimal cleanup, ready in 50 minutes.
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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, Asian-Inspired
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 carrots and shallots
  • black pepper to taste
  • 6 tbsp butter melted
  • 1 tbsp minced ginger
  • 1.5 tsp minced garlic
  • 2.5 tsp yellow curry powder
  • 1.5 tsp garam masala
  • 1.5 lbs chicken tenderloins thawed
  • 0.75 tsp paprika
  • 0.5 tsp salt for chicken
  • 2 packages precooked brown basmati rice 8.8 oz each
  • 2 garlic cloves smashed and halved, optional
  • 0.5 tsp salt for rice
  • 0.25 cup fresh cilantro chopped, plus more for garnish
  • 0.5 cup cashews chopped, to garnish
  • plain Greek yogurt to serve

Equipment

  • Large rimmed sheet pan
  • Large mixing bowl
  • Aluminum foil
  • Nonstick cooking spray

Method
 

  1. Preheat oven to 425°F and move the rack to the upper third of the oven.
  2. Roughly chop the carrots and slice the shallots into similar-sized pieces. Toss with olive oil, 1 tsp salt, and black pepper.
  3. Spray a large rimmed sheet pan with nonstick spray. Spread the carrot and shallot mixture in a single layer. Save the bowl. Roast for 20 minutes.
  4. Meanwhile, melt the butter in the same bowl. Stir in ginger, minced garlic, curry powder, and garam masala.
  5. In a separate bowl, toss chicken tenderloins with about 2 tablespoons of the butter mixture, paprika, and 1/2 tsp salt. Set aside.
  6. Add the precooked rice to the remaining butter mixture. Stir in the smashed garlic cloves, 1/2 tsp salt, and cilantro. Mix until fully combined. Set aside.
  7. After 20 minutes, remove the pan and toss the carrots. Nestle the chicken between the carrots and shallots. Each piece must sit directly on the pan surface, not on top of the vegetables.
  8. Spread the rice mixture evenly over everything to the edges of the pan. Sprinkle with 2 tablespoons of water.
  9. Cover the pan tightly with aluminum foil and bake at 425°F for 20 to 25 minutes, until chicken reaches an internal temperature of 165°F and carrots are fully tender.
  10. Remove the foil. Garnish with chopped cashews and fresh cilantro. Serve immediately with Greek yogurt on the side.

Notes

Use precooked basmati rice packages for the fastest prep. If cooking rice from scratch, prepare it in advance as brown basmati takes about 1 hour. Seal the foil tightly for properly steamed rice. Leftovers keep in the fridge for up to 4 days or in the freezer for up to 3 months.