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One Pan Chicken Curry Rice


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One Pan Chicken Curry Rice 0 Picture


  • 3 chicken breasts, diced into chunks
  • 1 tsp ginger, grated
  • 1 tsp garlic, grated
  • 2 tbsp hung greek yoghurt
  • juice of 1 lemon
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 3 tbsp veg oil
  • 1 tsp cumin seeds, whole
  • 1 onion, chopped
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 1 tbsp tomato puree
  • 1 tin coconut milk
  • 1 1/2 cups long-grain rice



Step 1

Add the lemon, yoghurt, turmeric, garlic, ginger and salt to the chicken. Marinade for 2 hours.

Heat your oil in a high-sided sauce pan. Add your cumin seeds then your onion. Fry until nicely browned. Tip in your marinated chicken. Fry for 2 mins. Add your spices and season with salt.

Add your tomato puree. Cook out for a minute before adding the coconut milk then rice. Pop the lid on, turn the heat down low and cook for 20 minutes. Remove from the heat and allow to steam with the lid on for a further 10 minutes.
Serve with coriander, lemon wedges and yoghurt!


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