Description

This Sheet Pan Curry Chicken and Carrots with Basmati Rice recipe offers a flavorful, easy-to-make meal that combines roasted carrots and shallots with tender chicken tenderloins infused with curry spices, all baked together on a single sheet pan. The dish is finished with fresh cilantro, chopped cashews, and served alongside creamy Greek yogurt for a comforting, aromatic dinner inspired by biryani flavors.

Ingredients

Scale

Vegetables

7 large carrots (roughly chopped)
4 large shallots (sliced)

Chicken & Seasoning

1 & 1/2 pounds chicken tenderloins (thawed)
1 & 1/2 teaspoons garam masala
2 & 1/2 teaspoons yellow curry powder
3/4 teaspoon paprika
2 teaspoons minced garlic (1 & 1/2 tsp jarred + 2-3 cloves smashed and cut in half)
1 tablespoon minced ginger
1 teaspoon salt (for roasting carrots/shallots)
1/2 teaspoon salt (for chicken)
1/2 teaspoon salt (for rice)
Black pepper to taste

Fats & Oils

1 & 1/2 tablespoons olive oil
6 tablespoons butter (melted)

Grains & Garnishes

2 (8.8-oz) packages precooked brown basmati rice
1/4 cup cilantro (fresh, chopped, plus more to garnish)
1/2 cup cashews (chopped, to garnish)
Plain Greek yogurt (to garnish)

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Instructions

Preheat Oven: Set the oven to 425°F and position the rack in the upper third of the oven.
Prepare Vegetables: Roughly chop the carrots and slice the shallots into similar-sized pieces, then combine them in a large bowl.
Season Vegetables: Drizzle the carrots and shallots with olive oil, sprinkle with 1 teaspoon salt and black pepper to taste, then toss to coat evenly.
Roast Vegetables: Spray a sturdy sheet pan with nonstick spray, spread the carrots and shallots in a single layer on the pan, and roast for 20 minutes.
Make Spiced Butter: While vegetables roast, melt 6 tablespoons butter in the same bowl, then stir in minced ginger, 1 & 1/2 teaspoons garlic, curry powder, and garam masala until combined.
Season Chicken: Place the thawed chicken tenderloins in another medium bowl; coat with about 2 tablespoons of the spiced butter mixture, then add paprika and 1/2 teaspoon salt, tossing well to coat.
Prepare Rice: Add precooked basmati rice to the leftover spiced butter mixture; smash and add 2-3 garlic cloves, 1/2 teaspoon salt, and 1/4 cup chopped cilantro, then mix thoroughly to combine.
Combine and Bake: After vegetables have roasted 20 minutes, remove pan and gently toss carrots. Arrange the seasoned chicken on the pan between the vegetables, distributing the seasoning from the chicken bowl onto the pan. Spread the prepared rice on top, reaching the pan edges, sprinkle 2 tablespoons water over the rice, and cover tightly with aluminum foil.
Finish Baking: Return the covered pan to the oven and bake for an additional 20-25 minutes until the chicken is cooked through and carrots are tender.
Garnish and Serve: Remove foil, sprinkle chopped cashews and more fresh cilantro on top, and serve with plain Greek yogurt alongside for a creamy complement. A green salad pairs well with this dish.

Notes

Using precooked rice saves time and effort; if using uncooked rice, cook separately before combining.
The smashed garlic cloves added to the rice are optional but add a robust garlic flavor.
Ensure chicken tenderloins are fully thawed before seasoning for even cooking.
Leftovers can be refrigerated for up to 3 days and reheated gently.
For a spicier version, add a pinch of cayenne or chili powder to the chicken seasoning.
This dish pairs wonderfully with a fresh green salad or steamed greens.