Curry Chicken Rice Recipe

Name: Curry Chicken Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds, 3-13 ounces, weight Chicken Pieces; 2 Tablespoons Curry Powder; 1 Tablespoon Olive Oil; 1 whole Onion, Diced; 2 cloves Garlic, Minced; 1/2 bunches Coriander Or Cilantro Leaf, Root, Stems And Leaves, Divided; 1- 1/2 cup Basmati Rice; 1 whole Carrot, Diced; 1/2 whole Capsicum Or Bell Pepper, Your Choice Of Colour, Diced; 1 cup Frozen Peas; 3 cups Chicken Stock; 5-13 ounces, weight Natural Yoghurt, To Serve

Servings: persons

2 pounds, 3-13 ounces, weight Chicken Pieces
2 Tablespoons Curry Powder
1 Tablespoon Olive Oil
1 whole Onion, Diced
2 cloves Garlic, Minced
1/2 bunches Coriander Or Cilantro Leaf, Root, Stems And Leaves, Divided
1- 1/2 cup Basmati Rice
1 whole Carrot, Diced
1/2 whole Capsicum Or Bell Pepper, Your Choice Of Colour, Diced
1 cup Frozen Peas
3 cups Chicken Stock
5-13 ounces, weight Natural Yoghurt, To Serve

1
Preheat oven to 200 degrees C or 390 degrees F.
2
1.
3
Coat chicken with curry powder.
4
2.
5
Heat oil in pan and cook chicken till brown all over.
6
Remove and set aside.
7
3.
8
Add onion, garlic and chopped coriander root to the pan and cook till soft and slightly golden.
9
4.
10
Add rice to the onion and stir to combine.
11
Cook for 2 minutes.
12
5.
13
Add diced carrot, capsicum, peas and coriander stems.
14
Mix to combine.
15
6.
16
Transfer to an ovenproof dish (ideally one with a lid).
17
Place chicken on top of the rice and pour over the stock.
18
7.
19
Put on lid or cover tightly with aluminium foil and bake in the oven for 35 to 45 minutes until the rice is tender and has absorbed all of the liquid.
20
8.
21
Top with the coriander leaves and serve with the yoghurt.

872

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds, 3-13 ounces, weight Chicken Pieces, 2 Tablespoons Curry Powder, 1 Tablespoon Olive Oil, 1 whole Onion, Diced, and more.

Yes, Curry Chicken Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curry Chicken Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions