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

Instructions

Step 1: Heat the oil in a large casserole dish with a lid over medium heat. Fry the onions, garlic, and ginger until brown and fragrant, about 10 minutes.

Step 2: Stir in the curry paste, turmeric, cardamom pods, and cinnamon stick. Cook for a few minutes, stirring to release the spices’ aromas.

Step 3: Add the chicken pieces and cook for another 2-3 minutes, stirring to brown the chicken on all sides.

Step 4: Stir in the rinsed basmati rice until well coated with the spices and oil.

Step 5: Pour in the chicken stock and coconut milk. Add a generous pinch of salt and the vegetables—peas, green beans, cauliflower florets—and the raisins.

Step 6: Bring the mixture to a boil, then reduce heat to low. Cover with the lid and simmer gently for 25–30 minutes, until the liquid is absorbed and the rice, chicken, and vegetables are cooked through.

Step 7: Remove the cardamom pods and cinnamon stick. Taste and adjust seasoning if needed.

Step 8: Scatter flaked almonds and coriander leaves over the top. Serve with plain yogurt and mango chutney on the side.

Tips & Variations

For extra richness, use ghee instead of vegetable oil.

Swap chicken for chickpeas or tofu for a vegetarian version.

Turn leftovers into a flavorful lunch by chilling overnight, then mixing with mayonnaise, curry powder, and mango chutney.

Add extra heat by using a spicier curry paste or a pinch of chili flakes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until piping hot. This dish also freezes well—thaw completely before reheating. When reheating, you may want to add a splash of water or stock to loosen the rice if it has thickened.

FAQs

Can I use other types of rice for this recipe?

Basmati rice is ideal due to its fragrance and fluffy texture, but you can use jasmine rice if preferred. Avoid risotto or short-grain rice as they become very sticky and may affect the dish’s texture.

What can I serve with this one-pot chicken and curry rice?

It’s delicious on its own with the yogurt and mango chutney. For a fuller meal, serve with a simple green salad, naan bread, or roasted vegetables on the side.