Description
A flavorful one-pot chicken and curry rice dish combining tender chicken pieces, aromatic spices, and vibrant vegetables cooked together in a creamy coconut and curry sauce. This comforting meal is perfect for an easy weeknight dinner and is served with cooling yogurt and mango chutney for a balanced taste experience.
Ingredients
Scale
Spices and Aromatics
- 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
Protein and Grains
- 4 small skinless chicken breasts or 8 skinless and boneless chicken thighs (about 600g), cut into bite-sized chunks
- 250g basmati rice, rinsed
Liquids and Dairy
- 600ml chicken stock
- 200ml coconut milk
Vegetables and Fruit
- 75g frozen peas
- 150g green beans, rimmed and halved
- ½ cauliflower (about 225g) broken into small florets
- 50g raisins or sultanas
To Serve
- Coriander leaves
- Flaked almonds
- Plain yogurt
- Mango chutney
Instructions
- Sauté aromatics: Heat the oil or ghee in a large casserole dish over medium heat. Add the sliced onions, crushed garlic, and chopped ginger. Fry gently for about 10 minutes until the onion is browned and fragrant, stirring occasionally to prevent burning.
- Add spices and curry paste: Stir in the mild curry paste, turmeric, bashed cardamom pods, and cinnamon stick. Cook for a few minutes, stirring continuously to release the flavors and aromas of the spices.
- Cook chicken: Add the bite-sized chicken pieces to the pot. Cook for 2-3 minutes, stirring frequently, until the chicken is lightly browned on all sides but not fully cooked through.
- Incorporate rice and liquids: Mix in the rinsed basmati rice thoroughly with the chicken and spices. Pour in the chicken stock and coconut milk along with a generous pinch of salt and pepper. Stir well to combine all ingredients evenly.
- Add vegetables and raisins: Add the frozen peas, green beans, cauliflower florets, and raisins to the pot. Stir gently to distribute the vegetables and fruit evenly.
- Simmer: Bring the mixture to a boil, then reduce heat to a low simmer. Cover the casserole with a lid and cook for 25-30 minutes until the rice is tender, the chicken is fully cooked, and the liquid has been absorbed.
- Season and finish: Remove the cardamom pods and cinnamon stick from the pot. Taste and adjust seasoning with more salt and pepper if needed. Scatter flaked almonds and chopped coriander leaves over the top.
- Serve: Serve hot with side condiments of plain yogurt and mango chutney for added creaminess and tangy sweetness.
Notes
- Use ghee instead of vegetable oil for a richer flavor.
- Leftover curry rice can be chilled overnight and transformed into a flavorful lunch by mixing with mayonnaise, extra curry powder, and mango chutney.
- You can substitute chicken thighs for breasts for juicier meat.
- The vegetables can be adjusted based on preference or seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: one-pot meal, chicken curry, curry rice, coconut milk, easy dinner, Indian-inspired, healthy chicken recipe
