Curried Chicken & Rice

Curried Chicken & Rice

Fragrant spiced chicken and rice cooked together in one comforting pot

Prep

15 mins

Cook

25 mins

Serves

4

Difficulty

Easy

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Ingredients

Spices

• 3 tsp yellow curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika

Other

• 3 tbsp cooking oil
• 500 g chicken thigh, cut into small cubes
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 tsp fresh ginger, grated
• 1 1/2 cups basmati rice
• 2 small carrots, peeled and grated
• 2 1/2 cups water
• 2 1/2 chicken stock cubes
• 1 cup frozen peas
• 1 1/2 tsp salt
• 1/2 tsp black pepper

To Garnish

• Fresh coriander leaves
• Yoghurt

Method

1. Heat oil in a large pan or pot over medium heat.
2. Add chicken and cook until half cooked and lightly golden. Remove and set aside.
3. Add onion and cook for 3 to 4 minutes until soft.
4. Stir in garlic and ginger and cook for 30 seconds until fragrant.
5. Add curry powder, cumin, coriander and paprika and cook briefly to bloom the spices.
6. Stir in rice and grated carrots to coat in the spices.
7. Pour in water, crumble in stock cubes and season with salt and pepper.
8. Return chicken, bring to a gentle boil, then reduce heat, cover and cook for 12 to 15 minutes.
9. Stir through frozen peas, cover and cook another 3 to 5 minutes.
10. Rest for 5 minutes, then fluff with a fork and serve with fresh coriander and yoghurt.

Tips

• Rinse basmati rice before cooking for fluffier results
• Do not lift the lid while cooking to keep steam trapped
• Adjust curry powder for more or less heat

Storage

• Store airtight in the fridge for up to 3 days
• Reheat with a splash of water to loosen the rice
• Can be frozen for up to 2 months

Macros (approx)

Calories

520 kcal

Protein

32 g

Carbs

55 g

Fat

20 g

Based on 4 serves. Values are estimates and will vary depending on yoghurt and oil used.