Chicken Curry and Rice {Dump & Bake}
This delicious Chicken Curry and Rice is ready in super quick time with little effort - it’s a brilliant shortcut style dinner for busy weeknights. Dump everything in an oven dish and bake. Simple!
Servings: 4
Ingredients
- 400 g Diced chicken breasts
- 4 tbsp Tikka curry paste
- 300 g Basmati rice Rinsed and drained
- 400 g Tinned chopped tomatoes
- 600 ml Hot chicken stock
- 2 Peppers Diced
- 1 Red onion Cut into wedges
- 100 ml Double cream AKA heavy cream
For the raita:
- 200 g Yoghurt
- 4 tsp Mint sauce
- 2 tbsp Water
- 1/2 tsp Salt
To serve:
- 15 g coriander leaves chopped
Instructions
- Preheat the oven to 180℃ fan/350F, 200℃/400F or Gas Mark 6.
- Mix all of the ingredients together in a baking dish, season with some salt and pepper, then cover with foil and bake for 30 minutes. You want the rice to be submerged in the stock so add a splash more if needed.
- Give everything a good stir, cover again and bake for 10-20 more minutes until the rice is cooked through and the chicken hot throughout. Stir in the double cream. (If you think it could do with a splash more stock, add some in and stir it in well.)
- Stir the raita ingredients together and serve with the rice traybake with some coriander scattered over the top.
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Notes
Curry paste: I usually use tikka for this recipe as I like the flavour, but you could use a different one if you prefer. Different curry pastes have different levels of heat, so keep an eye on what your packet says for the amount to use, and adjust if necessary.
Rice: I use Tilda basmati rice for this recipe, and cooking times below are based on this type. You can use any you like, but bear in mind different cooking times. Yours might take longer - for example, brown rice will. Whichever you go for, rinse and drain it before cooking.
Hot chicken stock: Again, the measurements are based on the rice I use, so you may need to add extra if yours dries up quicker.
Leftovers: You can keep this recipe in the fridge for 3 days and you can freeze it. Just wait until it’s totally cold and then put it into a freezer-proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or or the hob. It may need a little extra water.
To prepare in advance: If you want to reduce the cooking time and effort even more at dinner time, you could chop everything and put it into your pan (apart from the liquid), then keep it in the fridge, covered, until it’s time to cook (cooking time may need a little longer if the ingredients are chilled). Add the liquid just before cooking and continue with the rest of the recipe method.
Nutrition
Calories: 632kcal | Carbohydrates: 83g | Protein: 36g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 881mg | Potassium: 1186mg | Fiber: 5g | Sugar: 15g | Vitamin A: 4986IU | Vitamin C: 90mg | Calcium: 200mg | Iron: 3mg