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This one-pot dish has become one of my favourite meals lately and it’s surprisingly easy to cook. On top of that, it’s also a great meal to share with your flat mates! All you need is an ovenproof pot or large pan with a lid and a few cheap, easy-to-find ingredients. This serves 4, but you can easily adapt the quantities for more or less people without worrying about being too precise.
900g chicken breast fillets (approximately)
1 chopped onion
2 cloves of garlic
2 tablespoons of curry powder
1 tablespoon of olive oil
300g basmati rice
750ml chicken stock (stock cubes are the easiest option)
- Preheat the oven to 200°C.
- Cut the chicken into large chunks (halves or quarters should do), then mix together the chicken and curry powder in a large bowl, making sure to evenly coat the chicken with the curry.
- Place the pot/large pan over a medium heat, add the oil and cook the chicken until browned and sealed. Once you’ve done this, remove the chicken and put it on a plate.
- Next, cook the onion and garlic on a low heat in the same pot until the onion is soft and golden. Add the rice and keep stirring for 2 minutes whilst it cooks.
- Return the chicken to the pot by layering it on top of the rice, then gently pour in the chicken stock.
- Cover the pot with a lid and place it in the oven for around 45 minutes. (Yes, it takes a bit of time to cook, but it’s something you can make when you get back from lectures. You can carry on with something else whilst letting it cook without having to keep an eye on it.)
- After about 45 minutes the rice should be nice and tender and the chicken should be cooked through. You can have this by itself or with some salad and mango chutney.