One-pan chicken curry rice

Name: One-pan chicken curry rice
Cook time: 1 h
Yield: 4-6
Cuisine: Modern Australian
Ingredients: 1.5-1.7kg whole chicken, cut into 6-8 pieces (or use 6 bone-in chicken thighs); salt; 2 tbsp olive oil; 200g sliced onion (about 1 large onion); 1 tbsp Keen's curry powder or your preferred blend (check gluten-free if required); 200g well-rinsed jasmine rice*; 400ml chicken stock; 400g cauliflower florets

Danielle Alvarez

July 16, 2019

Curried rice with chicken and cauliflower.William Meppem

easyTime:30 mins - 1 hourServes:4-6

Nothing beats a one-pan wonder for a weeknight meal. By cooking the rice, vegetables and chicken in the same pan, you cut down on a lot of fuss and if timed correctly, everything will cook just right and each component adds flavour to the other. The only important piece of equipment is a wide skillet (28-30cm) with a well-fitting lid.

Ingredients

1.5-1.7kg whole chicken, cut into 6-8 pieces (or use 6 bone-in chicken thighs)
salt
2 tbsp olive oil
200g sliced onion (about 1 large onion)
1 tbsp Keen's curry powder or your preferred blend (check gluten-free if required)
200g well-rinsed jasmine rice*
400ml chicken stock
400g cauliflower florets

To serve

yoghurt
lemon wedges
fresh coriander

Method

1. Season the chicken pieces with salt, then heat a large skillet on high. When quite hot, add the olive oil and place the chicken, skin side down, in the pan. Do not touch the chicken for a full 10 minutes. Then, remove the chicken from the pan, set aside on a plate and saute the onions in the drippings for three minutes. Add a teaspoon of salt to the onions while they cook.
2. Add the curry powder and sizzle that for a few seconds. Next, add the rice and stir to coat in the oil. Nestle the chicken in the rice, skin side up this time, and add the chicken stock. Season the whole pan with one teaspoon of salt.
3. Bring the pan to a rapid boil and then place a well-fitting lid on the pan, turn the heat down to very low and do not touch the pan for 13 minutes. After 13 minutes, lift the lid and toss the cauliflower florets into the pan quickly and then place the lid back on.
4. Continue cooking for another seven minutes, then turn the heat off and allow the pan to sit, still covered, for five minutes. Then, uncover and serve immediately with a dollop of yoghurt, a wedge of lemon, a sprinkle of salt and pepper and fresh coriander leaves to garnish.
*Note: take the time to rinse the rice in several changes of cold water until the water runs clear. It ensures you have lovely individual grains of rice and not a starchy mush.
Find more of Danielle Alvarez's recipes in the Good Food Favourite Recipes cookbook.