Chicken Curry and Rice


  • Chicken
  • Rice
  • Peas
  • Yogurt
  • Turmeric
  • Cardamom
  • Cloves
  • Curry powder
  • Chili

Preparation Time: 3 minutes
Cooking Time: 10 minutes


  • Start by seasoning the chicken with salt, curry powder, chili and smoked paprika
  • Add 2 tablespoon of liquid seasoning, 2 tablespoon of Tabasco, 2 tablespoon of olive oil and mix together with either a spatula or your hands
  • In a bowl, add rice, salt, coconut milk and for extra flavour add turmeric, cloves and cardamon for taste. Add 1 tablespoon of  olive oil and mix well
  • Add 110 ml of hot water to the rice
  • Add 1 tablespoon of oil to each side of the pan and spread evenly
  • Add the rice to one side of the pan and the marinated chicken to the other side
  • Make sure all the pieces of the chicken are touching the pan and cover the pan wit a lid
  • Set your hob to maximum power and place your pan on it
  • When you see steam condensing on the glass lid and heat escaping, turn the heat down to a third
  • Set the timer to 10 minutes and after 4 minutes, remove the lid and add 110 ml of hot water to the rice. Turn the chicken over as well
  • Add vegetables according to your preference
  • You may want to add more water to the rice as it cooks. cover the lid
  • after 8 minutes, open the lid and add 3 tablespoon of yogurt to the chicken and replace the lid.
  • Turn the heat back up and when the timer stops, turn off the heat
  • Let the food rest for 3 minutes
  • Serve and enjoy
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