One-pot Curried Chicken & Rice

Serves 4


500g Bird & Barrow Thigh Fillets, halved

2 brown onions, finely diced

3 garlic cloves, finely diced

2 tsp finely grated ginger root

1 tbsp curry powder

1 tsp ground turmeric

1 tsp n ground coriander

1 tsp ground cumin

Generous pinch dried chilli flakes

1½ cups basmati rice

2 cups chicken stock

1 cup coconut milk

2 cups cauliflower florets

150g green beans, trimmed

½ cup peas

Fresh coriander to serve

Olive oil for sauteing


  1. Heat a generous glug of oil in a large skillet over a medium high heat (You’ll need to use a pan that has a lid). Add the onion and cook for 10 minutes or so until tender and translucent. Add the garlic and ginger. Cook for a few more minutes. Add the spices and dried chilli flakes and allow to become fragrant in the pan (add a splash more oil if the pan is getting too dry). Add the chicken and cook for a couple of minutes to give the spices a chance to coat the chicken.
  2. Pour in the rice and toss to coat well in the oil and spices. Add the stock, coconut milk, the chicken and the cauliflower.
  3. Bring to a boil, reduce to a simmer and cook with a lid very slightly ajar for 15–20 minutes until almost all the liquid has all been absorbed. Nestle the peas and beans into the rice. Cook for a few more minutes before turning off the heat. Place the lid on tight and let it sit for 5 minutes. Fluff rice with a fork and serve. Serve with lemon wedges and fresh coriander.