Roast Chicken and Spiced Rice with Green Beans and Mango Chutney Recipe
Introduction
This roast chicken and spiced rice dish combines tender, flavorful chicken thighs with fragrant, curry-infused rice. It’s a comforting one-dish meal that’s perfect for a cozy family dinner and comes with a fresh touch of green beans and mango chutney.
Ingredients
- 1 chicken stock cube
- 4 tbsp mild or medium curry paste (such as korma)
- 2 tbsp butter or oil, plus extra for frying
- 350g basmati rice
- 1 cinnamon stick
- 6-8 chicken thighs, bone-in, skin on
- 1 onion, halved and sliced
- 20g toasted almonds
- 350g green beans
- Handful of coriander leaves
- Mango chutney, to serve
Instructions
- Step 1: Preheat the oven to 220°C (200°C fan)/gas mark 6. Pour 800ml of just-boiled water into a heatproof jug, crumble in the stock cube, then stir in half the curry paste and the butter or oil until combined.
- Step 2: Pour this mixture into a large baking dish or roasting tin (about 25 x 35cm, 5cm deep). Add the basmati rice and cinnamon stick, season well, and stir to mix everything evenly.
- Step 3: Make a few deep slashes into each chicken thigh. Rub them all over with the remaining curry paste and some seasoning. Arrange the chicken thighs on top of the rice mixture. Cover the dish with foil and bake for 30 minutes.
- Step 4: While the chicken is baking, heat a drizzle of oil in a frying pan over medium heat. Fry the sliced onion for 10-15 minutes, stirring occasionally, until soft and caramelised.
- Step 5: Remove the foil from the baking dish. Check that the rice is still wet; if not, add 50-100ml more water. Scatter the toasted almonds over the top and bake uncovered for another 10-15 minutes, until the chicken is browned, the rice has absorbed all the liquid, and the edges are crisp.
- Step 6: Meanwhile, cook the green beans in boiling water for 2-3 minutes, then drain.
- Step 7: Scatter the coriander leaves and caramelised onions over the cooked chicken and rice. Serve with dollops of mango chutney and the green beans on the side.
Tips & Variations
- For extra flavor, marinate the chicken thighs in the curry paste for a few hours or overnight before cooking.
- Swap the chicken thighs for drumsticks or boneless chicken if preferred, adjusting cooking time accordingly.
- Adding raisins or sultanas to the rice before baking can introduce a lovely sweetness that complements the spices.
- Use unsalted butter or oil as preferred to control saltiness.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until thoroughly warmed. The rice may dry out slightly upon reheating, so add a splash of water to restore moisture if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but it may cook faster and could dry out more easily. Keep an eye on cooking times and consider covering the dish with foil for longer to retain moisture.
What type of curry paste works best?
Mild or medium curry pastes like korma work well to provide warmth without too much heat. Feel free to adjust to your taste with spicier pastes if you prefer more kick.
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Roast Chicken and Spiced Rice with Green Beans and Mango Chutney Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
A flavorful one-pan roast chicken and spiced rice dish infused with korma curry paste, cinnamon, and topped with toasted almonds and caramelised onions. Served with fresh green beans and mango chutney, this meal is a comforting and aromatic family dinner option.
Ingredients
Broth & Rice Base
- 1 chicken stock cube
- 4 tbsp mild or medium curry paste (we used korma)
- 2 tbsp butter or oil, plus extra for frying
- 350g basmati rice
- 1 cinnamon stick
Chicken
- 6–8 chicken thighs, bone-in, skin on
Vegetables & Toppings
- 1 onion, halved and sliced
- 20g toasted almonds
- 350g green beans
- handful of coriander leaves
To Serve
- mango chutney
Instructions
- Prepare the stock and rice base: Heat the oven to 220C/200C fan/ gas 6. Pour 800ml of just-boiled water into a heatproof jug. Crumble in the chicken stock cube and stir until dissolved. Add half of the curry paste and the butter or oil to the jug and mix well.
- Assemble rice and spices: Pour the seasoned liquid into a large baking dish or roasting tin (approximately 25 x 35 cm, 5 cm deep). Add the basmati rice and cinnamon stick. Season with salt and pepper and stir well to combine.
- Prepare and season chicken: Cut a few deep slashes into each chicken thigh to allow the marinade to penetrate. Rub the remaining curry paste over the chicken pieces thoroughly and season with salt and pepper.
- Arrange chicken on rice and bake: Place the seasoned chicken thighs on top of the rice mixture in the baking dish. Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
- Caramelise onions: While the chicken bakes, heat a drizzle of oil in a frying pan over medium heat. Add the sliced onion and cook slowly for 10-15 minutes until softened and golden brown, stirring occasionally.
- Finish baking and add almonds: Remove the foil from the baking dish and check the rice’s moisture. If the rice looks dry, add an extra 50-100ml water evenly over the surface. Scatter the toasted almonds on top of the rice and chicken. Return the dish uncovered to the oven and bake for an additional 10-15 minutes until the chicken skin is browned, the rice is tender and liquid absorbed, with crisp edges.
- Cook green beans: While the chicken finishes baking, bring a pot of water to a boil. Cook the green beans for 2-3 minutes until tender-crisp. Drain and set aside.
- Garnish and serve: Once baked, scatter the freshly chopped coriander and caramelised onions evenly over the chicken and rice. Spoon dollops of mango chutney on the side or over the dish. Serve the roast chicken and spiced rice alongside the cooked green beans for a complete meal.
Notes
- Using bone-in, skin-on chicken thighs ensures juicy meat and flavorful crispy skin.
- You can adjust the heat of the curry paste to mild or medium depending on your taste.
- For extra flavor, gently toast the almonds before adding them to the dish.
- Keeping the rice covered while baking helps it cook evenly with the chicken juices.
- This dish can be prepared ahead by assembling the ingredients and refrigerating the baking dish before baking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British-Indian Fusion
Keywords: roast chicken, spiced rice, korma curry, one-pot meal, baked chicken thighs, cinnamon rice, caramelised onions, toasted almonds, green beans, mango chutney
