Description
A flavorful one-pot chicken and curry rice dish featuring tender chicken pieces, aromatic spices, and vibrant vegetables simmered together with basmati rice in a creamy coconut milk sauce. This easy-to-make recipe combines fragrant curry paste with cardamom and cinnamon for a comforting and hearty meal, perfect for a family dinner or meal prep.
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
- 600ml chicken stock
- 200ml coconut milk
Vegetables and Add-ins
- 75g frozen peas
- 150g green beans, trimmed 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: In a large casserole dish with a lid, heat the vegetable oil or ghee over medium heat. Add the finely sliced onions, crushed garlic, and chopped ginger. Fry gently for about 10 minutes until the onions are browned and fragrant, stirring occasionally to prevent burning.
- Add spices and curry paste: Stir in the mild curry paste, turmeric, bashed cardamom pods, and the cinnamon stick. Cook together for a few minutes to release the spices’ aromas and blend the flavors well.
- Brown the chicken: Add the bite-sized chicken pieces to the spiced mixture. Cook for a few minutes, stirring frequently, until the chicken is lightly coloured on all sides.
- Add rice and liquids: Stir in the rinsed basmati rice thoroughly to coat it in the spices. Then pour in the chicken stock and coconut milk. Add a generous pinch of salt and pepper to season.
- Add vegetables and raisins: Add the frozen peas, trimmed and halved green beans, cauliflower florets, and raisins or sultanas to the pot. Stir gently to combine all ingredients evenly.
- Simmer until cooked: Bring the mixture to a boil, then reduce the heat to a low simmer. Cover with the lid and cook for 25-30 minutes, or until the rice has absorbed the liquid, the chicken is cooked through, and the vegetables are tender.
- Finish and serve: Remove and discard the cardamom pods and cinnamon stick. Taste and adjust seasoning as needed. Scatter flaked almonds and fresh coriander leaves over the top. Serve the dish hot, accompanied by plain yogurt and mango chutney on the side for added flavor.
Notes
- Use ghee instead of vegetable oil for a richer flavor.
- Leftover curry rice can be chilled overnight and dressed with mayonnaise, extra curry powder, and mango chutney for a delicious lunch the next day.
- You can substitute chicken thighs for breasts for juicier meat.
- Make sure to rinse the basmati rice well to remove excess starch for fluffier rice.
- Adjust the level of curry paste to your preferred spice level; mild curry paste is recommended here.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: one-pot chicken curry, curry rice, chicken and rice recipe, easy curry, coconut curry, basmati rice with chicken, curry with vegetables
