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  • 1 kg pieces Chicken

  • 2 tablespoons Indian Curry powder

  • 1 tablespoon Olive Oil

  • 1 Onion diced

  • 2 Cloves Garlic

  • 1.5 cups Basmati rice

  • 3 cups chicken stock

  • 0.25 cup coriander leaf

  • 150 g Natural Yoghurt


  • 1.

    Preheat the oven to 200C.

  • 2.

    Place the chicken in a large bowl, add the curry powder and toss to coat the chicken.

  • 3.

    Heat a heavy based oven proof pan that has a tight fitting lid, over a moderate heat.

  • 4.

    Add the oil and the chicken pieces and cook until the pieces are sealed and browned all over.

  • 5.

    Remove to a plate.

  • 6.

    Add the onion and garlic to the pan and cook until the onions are soft and pale golden.

  • 7.

    Add the rice, stir to combine and cook for 2 minutes.

  • 8.

    Add the chicken back into the pan in a single layer and carefully pour in the stock.

  • 9.

    Put the lid on and place the pan in the oven, cook for 35-45 minutes or until the rice is tender and has absorbed all the liquid.

  • 10.

    Top with coriander leaves and serve with yoghurt.

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Posted by Joanne568Report
Going to give this a try tomorrow. Been through lots of recipes for chicken and have decided this is the one. My mouth is watering already. Thanks for the recipe and extra tips all
Posted by AnieseekReport
I love this!! yum
Posted by RT31Report
This has become a family favorite and is a great one pot meal that is easy enough to do after work. I usually replace the curry powder with a couple of tablespoons of curry past - which ever I have in the fridge.