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One-pot chicken & curry rice

One-pot chicken & curry rice in a large dish

One-pot chicken & curry rice

Name: One-pot chicken & curry rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 2 tbsp vegetable oil or ghee; 2 large onions finely sliced; 4 large garlic cloves crushed; thumb-sized piece of ginger peeled and finely chopped; 4 heaped tbsp mild curry paste; 1 tsp turmeric; 4 cardamom pods bashed; 1 cinnamon stick; 4 small skinless chicken breasts or 8 skinless and boneless chicken thighs (about 600g), cut into bite-sized chunks; 250g basmati rice rinsed; 600ml chicken stock; 200ml coconut milk; 75g frozen peas; 150g green beans rimmed and halved; ½ cauliflower (about 225g) broken into small florets; 50g raisins or sultanas; coriander leaves flaked almonds, plain yogurt and mango chutney, to serve

Shivi Ramoutar

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.5 out of 5.51 ratingsRate

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Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil

or ghee
2 large onions

finely sliced
4 large garlic cloves

crushed
thumb-sized piece of ginger

peeled and finely chopped
4 heaped tbsp mild curry paste
1 tsp turmeric
4 cardamom pods

bashed
1 cinnamon stick
4 small skinless chicken breasts

or 8 skinless and boneless chicken thighs (about 600g), cut into bite-sized chunks
250g basmati rice

rinsed
600ml chicken stock
200ml coconut milk
75g frozen peas
150g green beans

rimmed and halved
½ cauliflower

(about 225g) broken into small florets
50g raisins

or sultanas
coriander leaves

flaked almonds, plain yogurt and mango chutney, to serve

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Nutrition: Per serving (6)

kcal485
fat18g
saturates7g
carbs47g
sugars14g
fibre7g

high
protein31g
salt1.2g

Method

step 1

Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
step 2

Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.

Turn any leftover one-pot chicken & curry rice into lunch the next day by chilling it overnight, then dressing with mayonnaise, extra curry powder and mango chutney, if you like.

Recipe from Good Food magazine, July 2021

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A star rating of 4.5 out of 5.51 ratings

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