One-pot Chicken Curry & Rice
This One-Pot Chicken Curry & Rice is the perfect easy family dinner for busy school nights! Simply add everything to one ovenproof pot, pop it in the oven and let it cook. With minimal prep, delicious curry flavours and hardly any washing up, it's a hearty, comforting meal that's perfect for those evenings when time is short. Less fuss, less mess and dinner sorted!
Equipment
Ingredients
- 650 g boneless skinless chicken thighs or chicken breast, diced
- 250 g basmati rice rinsed well
- 2 medium onions finely sliced or diced
- 1 red pepper sliced or diced
- 2 tbsp Knorr Medium Curry Sauce
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 level tsp salt
- 1 tsp chilli powder optional
- 1½ tbsp tomato purée
- 600 ml chicken stock made with 1 Knorr Succulent Chicken Stock Pot
- 200 ml coconut milk
- 100 g frozen peas
- Fresh coriander to serve
Instructions
- Preheat the oven to 200°C fan.
- Add the rinsed rice to a deep roasting pot or tray, followed by the Knorr medium curry powder, garam masala, turmeric, salt, chilli powder, if using, and tomato purée.
- Add the onions, red pepper and chicken and give everything a good stir to coat.
- Add 1 Knorr Succulent Chicken Stock Pot to a jug, pour in 600ml boiling water and stir with a fork until dissolved. Stir in the coconut milk.
- Pour into the tray and give everything another stir, making sure the rice is submerged in the liquid.
- Cover tightly with a lid or foil and bake for 35 minutes.
- Stir through the peas and return to the oven, uncovered, for another 5–10 minutes, until the chicken is completely cooked through and the rice is tender.
- Leave to stand for 5 minutes, fluff up the rice and finish with plenty of fresh coriander.
- Serve with natural yoghurt, mango chutney and warm naan breads.
- One pot, loads of flavour and a dinner they’ll keep coming back for!
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