One-Pot Indian chicken and rice

Written by Catherine Saxelby on Wednesday, 05 May 2010.
Tagged: chicken, dinner, easy, healthy cooking

  • Ready In: 1 hour
  • Prep Time: 20 minutes
  • Cooking Time: 40 minutes
  • Serves: 6
One-Pot Indian chicken and rice

 

This makes a big pot of lovely rice with chicken pieces and vegetables, enough to feed an army (or hungry teens!). Just make sure you start with a large enough oven dish or pot.

Ingredients

  • 500 g diced chicken or about 2 breasts
  • 1 large onion, sliced
  • 3-4 cloves garlic, crushed
  • 2 cm piece of fresh ginger, grated
  • 400 g can chopped tomatoes
  • 300 g jar or can korma curry paste (we like Patak's)
  • 1 cup Basmati rice, uncooked
  • 1½ cups (375 mL) chicken stock, salt-reduced
  • ½ cup fresh or frozen peas
  • YOGHURT MINT SIDE:
  • 1/4 bunch mint
  • 1 cup natural yoghurt
  • SERVE WITH (OPTIONAL):
  • Mango chutney

Nutrition per serve

1890 kJ (450 Cals), 18 g fat (includes 3 g saturated fat ), 38 g carbohydrate (includes 15 g sugars), 7 g fibre , 1445 mg sodium. Read our nutrition rating system

Directions

1. Preheat oven to 180°C/360°F.

2. Place chicken, onion, garlic, ginger, tomatoes, sauce, rice and stock in a large baking dish and stir to combine. Make sure your dish is large enough in capacity - you'll need 3 litre size as the minimum. If using fresh peas, add in now. If using frozen, add at the end of cooking in Step 4.

3. Cover tightly with foil and bake in oven for 45 minutes. Open, stir once and check the liquid level - add more water if too dry.

4. Remove from the oven and stir in the frozen peas and fluff up the rice with a fork. Cover again and leave to stand for 10 minutes. Serve with mango chutney (if desired)  with a side of the mint-yoghurt mix.

To make yoghurt dish:
Chop mint leaves and stir into yoghurt. Serve in a bowl as a side dish. Can be made a day ahead and stored covered in the refrigerator.

Variations

  • Want a vegetarian option? Swap the 500g chicken for 2 cans of chick peas or canellini beans. Swap the chicken stock for vegetable stock. Reduce the cooking time to only 20 minutes.
  • Have a slow cooker? This recipe can be cooked in a slow cooker OR simmered over low heat on the stove top in a heavy-based casserole.

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