Tuesday 16 April 2013

Curried Chicken and Rice Recipe

Here is a very simple recipe. In essence, it's the bare bones of a curry that will allow you to prepare and serve a curried chicken dish from start to finish in 30 minutes.

As the rice and the chicken are cooked together this makes it quick to make and cuts down on the washing up.

How's that for quick meals?!

Curried Chicken and Rice

Serves: 4
One-pot dish of curried chicken and rice served garnished with coriander (cilantro) leaves


4 tbsp vegetable oil
4 garlic cloves, finely chopped
1 whole oven-ready chicken (About 1.5kg [3 1/2 lbs]) cut into serving-sized pieces
1 tsp garam masala
450g (1 lb) jasmine rice, washed, rinsed, and drained in a colander
2 tsp salt
1l (4 cups) chicken stock
1 small bunch of fresh coriander (cilantro), leaves chopped for garnish


Heat the oil in a lidded wok. Add the garlic and cook over low heat until golden brown. Now increased the heat, add the chicken in batches and fry until browned all over.

Once all the chicken pieces are coloured, return to the wok then scatter over the garam masala and turn the chicken to coat in the spices. Add the drained rice and season to taste with salt.

Stir in the  stock then cover the wok and bring to a boil. Reduce to a gentle simmer and cook slowly for 10 minutes, or until the rice is just tender.

Take the pan off the heat (leave the lid on) and set aside to rest for 10 minutes. Fluff up the rice with a fork, then turn out onto a serving dish.

Sprinkle over the coriander leaves and serve immediately.

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