Description
A flavorful one-pot chicken and curry rice dish combining tender chicken, fragrant spices, coconut milk, and a medley of vegetables for a hearty, comforting meal.
Ingredients
Scale
Main 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
To Serve
- Coriander leaves
- Flaked almonds
- Plain yogurt
- Mango chutney
Instructions
- Prepare Aromatics: Heat the oil or ghee in a large casserole dish with a lid over medium heat. Add the finely sliced onions, crushed garlic, and chopped ginger. Cook for about 10 minutes until the onions turn brown and the mixture is fragrant.
- Add Spices and Curry Paste: Stir in the mild curry paste, turmeric, bashed cardamom pods, and cinnamon stick. Cook while stirring for a few minutes to release the spices’ flavors.
- Cook Chicken: Add the bite-sized chicken pieces to the pan, cooking for a couple of minutes while stirring to brown the chicken on all sides.
- Add Rice and Liquids: Stir in the rinsed basmati rice, coating it well in the spices. Pour in the chicken stock and coconut milk, then season generously with salt and pepper.
- Add Vegetables and Raisins: Mix in the frozen peas, halved green beans, cauliflower florets, and raisins. Bring the mixture to the boil.
- Simmer and Cook: Reduce the heat to a simmer, cover with the lid, and cook for 25-30 minutes until the chicken and rice are cooked through, the liquid is absorbed, and the vegetables are tender.
- Finish and Serve: Remove the cardamom pods and cinnamon stick. Scatter flaked almonds and fresh coriander leaves over the dish. Serve with plain yogurt and mango chutney on the side.
Notes
- For a delicious lunch the next day, chill leftovers overnight, then dress with mayonnaise, extra curry powder, and mango chutney.
- Use either chicken breasts or thighs as preferred; thighs provide more moisture.
- Rinsing the basmati rice helps prevent it from becoming sticky.
- You can substitute frozen peas with fresh if available.
- Adjust curry paste amount according to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: one-pot, chicken curry, curry rice, basmati rice, coconut milk, healthy dinner, simple curry, easy chicken recipe, weeknight meal
