Baked Chicken Curry Rice



Baked Chicken Curry Rice

Baked curry-spiced rice with chicken top
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 6 People


  • Ceramic Bowl
  • Frying Pan
  • Tin Foil
  • Wooden Spatula


  • For the Chicken;
  • 2 Medium Chicken Thighs
  • tsp Ground Coriander
  • tsp Garlic Powder
  • 1 tsp Ground Black Pepper
  • tsp Smoked Paprika
  • 1 tsp Curry Powder
  • 1 tsp Dried Thyme
  • tbsp Salt
  • 4 tbsp Olive Oil
  • For the Rice;
  • 2 cup Long Grain Rice
  • 1 Medium Onion (Sliced)
  • 1 cup Green Peas
  • 500 ml Chicken Broth
  • 1 tsp Salt


  • Place the chicken thighs in a baking dish, add ground coriander, garlic powder, black pepper, smoked paprika, curry powder, thyme, salt and olive oil.
  • Rub on the chicken evenly and cover with cling film.
  • Let sit to marinate for an hour.
  • Heat olive oil in a pan over medium heat and sear the chicken on both sides for 3 minutes before setting aside.
  • Pour the rice into the baking dish in which the chicken was marinated.
  • Add the onion, oil from the seared chicken, salt and stir in.
  • Add the peas, chicken broth, stir, then top with the pan-seared chicken and cover with aluminium foil.
  • Bake in pre-heated oven at 175c for 50 minutes.
  • Baked chicken curry rice ready to serve.


Keyword Baked, Chicken, Curry

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