One-Pan Curried Roast Chicken and Spiced Rice
This one-pan roast chicken and rice is packed with warm curry flavor, tender chicken thighs, and fragrant basmati rice. Finished with sweet mango chutney, toasted almonds, and fresh coriander, it's an easy family dinner with plenty of comfort and very little cleanup.
Servings4 Portions
Prep Time15 Mins
Cook Time50 Mins
Difficulty
Easy
Ingredients
4
- chicken thighs6
- green beans350 g
- onion, sliced1
- basmati rice350 g
- mild or medium curry paste4 tbsp
- butter or oil2 tbsp
- chicken stock cube1
- cinnamon stick1
- toasted almonds20 g
- coriander leaves1 handful
- mango chutney
Step-by-Step Instructions
01
Preheat the oven to 220C/200C fan/gas 7. Dissolve the stock cube in 800 ml just-boiled water, then stir in 2 tbsp of the curry paste and the butter or oil. Pour into a large roasting tin or baking dish, add the basmati rice and cinnamon stick, season lightly with salt and pepper, and stir well to combine.
02
Slash each chicken thigh 2-3 times with a sharp knife so the seasoning can soak in. Rub the chicken all over with the remaining 2 tbsp curry paste, season lightly, then arrange the thighs on top of the rice mixture. Cover the dish tightly with foil and bake for 30 minutes.
03
While the chicken bakes, heat a little oil in a frying pan over medium heat. Add the sliced onion and cook for 10-15 minutes, stirring often, until soft, golden, and caramelized.
04
Remove the foil and check the rice. It should still look slightly loose and moist at this stage; if it seems dry, add 50-100 ml hot water. Scatter the toasted almonds over the top, then return the dish to the oven uncovered for 10-15 minutes, or until the chicken is browned, the rice is tender, and the liquid has been absorbed.
05
