This Easy Curried Chicken and Rice is one of our favourite baked chicken dinner recipes and so easy to make, thanks to the magic of curry powder. It may surprise you to know that curry powder is an entirely British invention that blends certain spices together to invoke the flavours of Indian cooking. Whilst not actually used in Indian cooking, curry powder is a nice combination of spices in its own right and great for flavouring dishes.
Chicken and rice is hard combination to beat, and it tastes even better when it can be cooked as a one pot meal, thus saving time and reducing washing up. After a bit of prep work, pop all the ingredients into a heavy based, lidded pot, stick it in the oven, and let it do its thing. For juicy tender meat, I use a cast iron casserole dish to lock in heat and cook at an even temperature.
Easy Curried Chicken and Rice is a regular feature in my weeknight dinner menu rotation. It cooks while I'm out collecting the kids and can even be left standing for quite a while before eating. As long as the lid remains closed, the cast iron retains the heat and keeps the dish warm for when you're ready to eat. Resting the chicken for a while before serving also helps to tenderise the meat for an even juicier texture.
Serve with a simple green salad, or your favourite steamed greens, on the side to make this a complete meal.
Here's what you'll need to make this Easy Curried Chicken and Rice:
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Oil for cooking
8 bone-in chicken thighs with skin 
2 Tbsp curry powder 
1 medium onion, chopped
2 garlic cloves, minced
250g white basmati rice 
625ml chicken stock
And here's what you'll need to do:
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