Description
A flavorful and comforting one-pot chicken and curry rice dish combining tender chicken, aromatic spices, and vibrant vegetables cooked together in a rich coconut and curry-infused sauce.
Ingredients
Scale
Spices & 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
Chicken & Rice
- 4 small skinless chicken breasts or 8 skinless and boneless chicken thighs (about 600g), cut into bite-sized chunks
- 250g basmati rice, rinsed
Liquids
- 600ml chicken stock
- 200ml coconut milk
Vegetables & Fruits
- 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
- Heat oil and sauté aromatics: Heat the vegetable oil or ghee in a large casserole dish with a lid over medium heat. Fry the sliced onions, crushed garlic, and chopped ginger until browned and fragrant, about 10 minutes, stirring occasionally to prevent burning.
- Add spices and chicken: Stir in the mild curry paste, turmeric, bashed cardamom pods, and cinnamon stick. Cook for a few minutes to release the aromas. Then add the bite-sized chicken pieces and cook for another 2 minutes, stirring to brown the chicken evenly on all sides.
- Add rice and liquids: Stir in the rinsed basmati rice thoroughly to coat it with the spices and chicken mixture. Pour in the chicken stock and coconut milk, then season generously with a pinch of salt and pepper.
- Add vegetables and simmer: Add the frozen peas, green beans, cauliflower florets, and raisins. Bring the mixture to a boil, then reduce heat to a low simmer. Cover with the lid and cook for 25 to 30 minutes until the rice has absorbed the liquid, the chicken is cooked through, and the vegetables are tender.
- Finish and serve: Remove the whole cardamom pods and cinnamon stick. Adjust seasoning to taste. Sprinkle flaked almonds and chopped coriander leaves over the top. Serve hot with plain yogurt and mango chutney on the side for added flavor.
Notes
- Leftover one-pot chicken curry rice makes a great lunch. Chill overnight and dress with mayonnaise, extra curry powder, and mango chutney for a flavorful next-day meal.
- Use either chicken breasts or thighs depending on your preference for lean or more flavorful meat.
- Ensure to rinse basmati rice thoroughly before cooking to prevent it from becoming sticky.
- Adjust the amount of curry paste to your preferred spice level.
- For a vegetarian version, substitute chicken with chickpeas or vegetables and use vegetable stock instead.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: one-pot chicken curry rice, curry rice recipe, easy chicken curry, coconut chicken curry, basmati rice curry
