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One Pan Keralan Chicken Rice
Info
A quick, one-pan chicken curry rice with minimal washing up! Packed with bold flavours from our Keralan Spiced Coconut Paste, this dish comes together in just 40 minutes with minimal prep—perfect for a hassle-free midweek meal.Ingredients
Method
Ingredients
- 2 tbsp olive oil
- 1 small brown onion, finely chopped
- 4 tbsp Bart Keralan coconut paste
- 500g boneless chicken thighs, diced into 1 inch pieces
- 210g uncooked basmati rice
- 250ml chicken stock
- 1x 400ml coconut milk
- Fresh coriander, mango chutney, and yoghurt (optional, to serve)
Method
1. Heat the oil in a large frying pan over medium-high heat. Add the onion and cook for 3-4 minutes until softened.
2. Add the chicken and cook for 5-6 minutes until no longer pink. Stir in the Keralan coconut paste and cook for 1 more minute.
3. Stir through the rice, then pour in the stock and coconut milk. Stir well and bring to a simmer.
4. Reduce the heat, cover, and simmer for 15-20 minutes until the rice is fully cooked.
5. Remove the lid and let it simmer uncovered for another 5 minutes before serving.
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