This is a wonderfully easy and tasty one-pot dinner. It’s filling and fragrant and is sure to cater for the whole family. It stores nicely in the fridge for a few days, which means that you could have enough for a leftovers lunch the following day.
This has been adapted from BBC recipes – I add more spices to mine, and I found their timing a little off. They also use lamb, not chicken.
What you need:
Glug of olive oil
2 chicken breasts
2 onions, sliced
3 cloves of garlic, sliced
2 tbs curry powder
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp ground turmeric
1 red chilli, sliced (optional)
400 ml coconut milk
1 L chicken stock
400 g basmati rice
2 medium mangos, sliced
1/3 cup coriander, chopped
1/3 cup toasted slivered almonds (optional, or can substitute for pine nuts)
What to do:
Preheat the oven to 180 deg C.
Heat the oil in a large, shallow oven-safe pan and fry the chicken on medium-high heat until evenly browned. Remove from heat and set aside.
Keep the same pan on the heat and fry the onions until translucent and soft. Add the garlic, curry powder and other spices and fry for an extra minute until fragrant.
Add the chicken back into the pan along with the chilli (if using), coconut milk and stock. Bring to the boil. Cover, and reduce heat to leave on a low simmer for 30 minutes.
Add in the rice, stir and season to taste. Cover the pan again and place the pan into the over for 30-45 minutes, or until all the liquid has been absorbed.
Remove from oven and leave to stand, covered, for 10 minutes.
Prior to serving, fluff the rice with a fork. Serve topped with mango, coriander and almonds (or pine nuts).
I like serving mine straight from the pan, which saves on washing up, too! May the food you create bring joy.
Comments