One-Pot Chicken Curry Rice

Name: One-Pot Chicken Curry Rice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 4 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 250 g basmati rice, rinsed; 75 g frozen peas; 150 g green beans, trimmed and halved; 1/2 head cauliflower, cut into small florets; 2 large onions, thinly sliced; 4 cloves garlic, crushed; 1 tbsp fresh ginger, peeled and finely chopped; 2 tbsp vegetable oil or ghee; 4 tbsp mild curry paste; 1 tsp turmeric; 4 cardamom pods, lightly crushed; 1 cinnamon stick; 600 ml chicken stock; 200 ml coconut milk; 50 g raisins or sultanas; 2 tbsp coriander leaves; 2 tbsp flaked almonds; 1/2 cup plain yogurt; 1/4 cup mango chutney

This one-pot chicken curry rice is a comforting, flavor-packed dinner made with tender chicken, basmati rice, coconut milk, and colorful vegetables. It is easy enough for a weeknight, with warm curry spices and minimal cleanup.

Servings6 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
4
basmati rice, rinsed
250 g
frozen peas
75 g
green beans, trimmed and halved
150 g
cauliflower, cut into small florets
0.5 head
onions, thinly sliced
2 large
garlic, crushed
4 cloves
fresh ginger, peeled and finely chopped
1 tbsp
vegetable oil or ghee
2 tbsp
mild curry paste
4 tbsp
turmeric
1 tsp
cardamom pods, lightly crushed
4
cinnamon stick
1
chicken stock
600 ml
coconut milk
200 ml
raisins or sultanas
50 g
coriander leaves
2 tbsp
flaked almonds
2 tbsp
plain yogurt
0.5 cup
mango chutney
0.3 cup

Step-by-Step Instructions

Heat the oil or ghee in a large lidded casserole dish or deep pan over medium heat. Add the sliced onions and cook for 8 to 10 minutes until soft and golden. Stir in the garlic and ginger, then cook for 1 minute until fragrant.

Add the curry paste, turmeric, cardamom pods, and cinnamon stick. Cook for 1 to 2 minutes, stirring constantly, to bring out the spices. Add the chicken pieces and cook for 3 to 4 minutes, stirring, until lightly colored on the outside.

Stir in the rinsed basmati rice so it is well coated in the spices. Pour in the chicken stock and coconut milk, then add the peas, green beans, cauliflower, raisins, and a good pinch of salt and pepper. Bring to a boil, reduce to a gentle simmer, cover, and cook for 25 to 30 minutes until the rice is tender, the liquid is absorbed, and the chicken is fully cooked.

Taste and adjust the seasoning if needed. Remove the cardamom pods and cinnamon stick. Spoon the curry rice into bowls and finish with coriander and flaked almonds. Serve with plain yogurt and mango chutney on the side.