One-pot chicken pilaf

One-pot chicken pilaf

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(112 ratings)

Prep: 5 mins Cook: 20 mins


Serves 1
Keep the washing-up down to an absolute minimum with this one-pot supper - you can even eat it out of the cooking dish!

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal663
  • fat13g
  • saturates2g
  • carbs92g
  • sugars13g
  • fibre0g
  • protein50g
  • salt1.94g
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  • 1 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 small onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large or 2 small boneless, skinless chicken thigh fillets, cut into chunks
  • 2 tsp curry paste (choose your favourite)
  • a third of a mug basmati rice
  • two-thirds of a mug chicken stock
  • 1 mug frozen mixed vegetables
  • half a mug frozen leaf spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  1. Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.

  2. Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

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Comments, questions and tips

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30th Jul, 2012
Nice dish. Big thumbs up from kids which is rare!
27th Apr, 2012
Very easy to cook, have made this with just veg and a hotter curry paste very nice. Hit with small children.
9th Apr, 2012
Delicious, so cheap too. I used mild curry paste, was gorge
18th Feb, 2012
Forgot to rate it!
18th Feb, 2012
Absolutely tasty! I didn't use 'mug' sizes or measure the amount of veg (peas, cauliflower, spinach) or rice. I put in roughly 450ml of chicken stock and just added more water during cooking time to make sure everything cooked well and was soft. Overall it took around 55 mins to cook, but it was definitely worth the wait. To give it a nice spicy kick I used madras curry paste (2 heaped teaspoons) add more or less depending on how spicy you want it.
27th Jan, 2012
Incredible - Easy to make with Mild Curry Paste and this made the taste good. Definite 5 Star and will cook again and again!
27th Jan, 2012
Incredible - Easy to make with Mild Curry Paste and this made the taste good. Definite 5 Star and will cook again and again!
18th Dec, 2011
Didn't have any spinach and I made up a curry paste. This was a nice and simple recipe, very little effort and with a bit of salad and naan bread it makes for a tasty and nutritious meal in 30 minutes!
dave6376's picture
12th Nov, 2011
Not particularly impressed. I found it dry and uninspiring. I also dislike recipes which talk about "handfuls" "half a mug" and so on, as if the author is too lazy (or too patronising) to give us proper measurements. I only made it because I had the ingredients in stock. I won't be making it again
22nd Oct, 2011
This was very simple to make (even if I did burn the onions!) and tasted delicious. Perfect for other students that want to eat "real" food but are not confident cooks!


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