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
Scale
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
