This would of been one of the first recipes that I have made as a main that my mum wanted the recipe for. She took it to work one day, and now all of her girlfriends have the recipe. With a hint of chilli, it is a good dinner that will fill you up.


  • 1/2 cup long grain rice

  • 1 teaspoon mild curry

  • 3/4 cup chicken stock 60ml

  • (1/4 cup) coconut milk

  • 1/2 onion

  • 1T frozen peas

  • 1/2 teaspoon minced garlic

  • 2 teaspoons dried currants

  • 1T butter

  • 2 teaspoons silvered almonds, toasted

  • 2 chicken thigh fillets

  • 1 dessert spoon fresh coriander


  • 1.

    Pan fry chicken and slice thickly. Set aside.

  • 2.

    Rinse rice in strainer.

  • 3.

    Sauté chopped onion and garlic in butter in a large saucepan. Add curry paste and stir

  • 4.

    Stir in rice and cook over medium heat for 5 minutes.

  • 5.

    Add stock, coconut milk and peas and cover with a cartouche* (see notes).

  • 6.

    Cook over medium heat for 20 minutes. Until all liquid is absorbed and rice is tender. Stir occasionally.

  • 7.

    Add remaining ingredients before serving.


a cartouche is a cover normally made from a piece of baking paper. To get a perfect cartouche, before cooking use the lid of the pot and draw a pencil line around the lid onto the paper. cut out and make small slits going into the middle of the circle, and voila! a cartouche

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