one-pan chicken curry rice

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 will add flavour to the other. The only important piece of equipment is a wide skillet (28–30cm) with a well-fitting lid.

EASY, GLUTEN-FREE

30 mins—1 hour | SERVES 4—6

1.5—1.7kg whole chicken, cut into 6—8 pieces

(or use 6 bone-in chicken thighs)

2 tbsp olive oil

1 large onion, sliced

1 tbsp Keen’s Curry Powder or your preferred blend

(check it’s gluten-free, if required)

200g well-rinsed jasmine rice (see tip below)

400ml chicken stock

400g cauliflower florets

Yoghurt, lemon wedges and fresh coriander, to serve

1 Season the chicken pieces with salt. Heat a large skillet over high heat. 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. Remove the chicken from the pan and set aside on a plate. Add the onion to the drippings and cook for 3 minutes.

Add 1 teaspoon of salt to the onion while it cooks.

2 Add the curry powder and sizzle for a few seconds. 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 1 teaspoon of salt.

3 Bring the pan to a rapid boil and cover with a well-fitting lid, then turn the heat down to very low and do not touch the pan for 13 minutes. After 13 minutes, lift the lid and quickly toss the cauliflower into the pan, replacing the lid.

4 Cook for a further 7 minutes, then turn the heat off and allow the pan to sit, covered, for 5 minutes. Uncover and serve immediately with a dollop of yoghurt, a wedge of lemon, a sprinkle of salt and pepper and fresh coriander leaves.

TIP

Take the time to rinse the jasmine rice in several changes of cold water until the water runs clear. This ensures you have lovely individual grains of rice and not a starchy mush.