One-Pot Indian chicken and rice

Description

At a glance

Nutrition rating

Allergy/intolerance

Main Ingredient

Makes

6-8

This makes a big pot of lovely rice with chicken pieces and vegetables, enough to feed an army (or hungry teens!). Just make sure you start with a large enough dish or pot.

Ingredients

500g diced chicken
1 large onion, sliced
3-4 cloves garlic, crushed
2 cm piece of fresh ginger, grated
400g can chopped tomatoes
290g can korma curry paste (we like Patak's)
1 cup basmati rice
1½ cups (375ml) chicken stock, salt-reduced
½ cup fresh or frozen peas

Mint yoghurt topping:
½ bunch mint
1 cup natural yoghurt

Serve with:
Mango chutney

Methods/steps

1. Preheat oven to 180C/360F.

2. Place chicken, onion, garlic, ginger, tomatoes, sauce, rice and stock in a large baking dish and stir to combine. Make sure your dish is large enough in capacity - you'll need 3 litre size as the minimum. If using fresh peas, add in now. If using frozen, add at the end of cooking in Step 4.

3. Cover tightly with foil and bake in oven for 45 minutes. Open and add more water if too dry. Alternatively can be simmered over low heat or in a slow cooker.

4. Remove and stir in the frozen peas, fluffing up the rice. Cover again and leave to stand for 10 minutes. Serve with mango chutney topped with mint-yoghurt topping.

To make yoghurt topping
Chop mint and stir into yoghurt. Serve in a bowl as a side dish. Can be made ahead and stored covered in the refrigerator.

Additional Tips

Nutrition per serve:
1890kJ (450 cals), 18g fat (includes 3g saturated fat ), 38g carbohydrate (includes 15g sugars), 7g fibre , 1445mg sodium. Read our nutrition rating system.