Roast Chicken with Spiced Rice and Mango Chutney Recipe

Introduction

This roast chicken with spiced rice is a comforting and flavorful one-dish meal perfect for family dinners. Tender chicken thighs are baked on a bed of fragrant curry-infused basmati rice, topped with caramelized onions and toasted almonds for added texture. Serve it with green beans and mango chutney for a deliciously balanced plate.

Ingredients

• 1 chicken stock cube
• 4 tbsp mild or medium curry paste (such as korma)
• 2 tbsp butter or oil, plus extra for frying
• 350g basmati rice
• 1 cinnamon stick
• 6-8 chicken thighs, bone-in, skin on
• 1 onion, halved and sliced
• 20g toasted almonds
• 350g green beans
• Handful of coriander leaves
• Mango chutney, to serve

Instructions

1. Step 1: Preheat the oven to 220°C (200°C fan) or gas mark 6. Pour 800ml of just-boiled water into a heatproof jug, crumble in the chicken stock cube and stir until dissolved. Add half the curry paste and the butter or oil, mixing well.
2. Step 2: Transfer the curry stock mixture into a large baking dish or roasting tin (about 25 x 35cm and 5cm deep). Add the basmati rice and cinnamon stick, season with salt and pepper, then stir to combine.
3. Step 3: Make several deep slashes into each chicken thigh. Rub the remaining curry paste all over the chicken pieces and season. Arrange the chicken on top of the rice in the dish, then cover tightly with foil.
4. Step 4: Bake covered for 30 minutes in the preheated oven.
5. Step 5: While the chicken bakes, heat a drizzle of oil in a frying pan over medium heat. Fry the sliced onion for 10–15 minutes until soft and caramelized.
6. Step 6: Remove the foil from the baking dish. Check the rice; it should still be wet. If it seems dry, add 50–100ml more water. Scatter the toasted almonds over the rice and bake uncovered for an additional 10–15 minutes, until the chicken is browned, the rice has absorbed all liquid, and the edges are crisp.
7. Step 7: Meanwhile, cook the green beans in boiling water for 2–3 minutes, then drain.
8. Step 8: When ready, scatter the coriander leaves and caramelized onions over the roast chicken and rice. Spoon a few dollops of mango chutney on the side and serve with the green beans.

Tips & Variations

• For extra flavor, marinate the chicken in the curry paste for an hour before cooking.
• Swap green beans for peas or roasted cauliflower for variety.
• Use chicken drumsticks instead of thighs if preferred; adjust cooking time accordingly.
• To make it milder, use a mild curry paste and add yogurt as a cooling side.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C or in a microwave until piping hot. The rice may dry out slightly when reheated, so sprinkle a little water over it before warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may dry out faster. Reduce baking time and keep an eye on the meat to prevent overcooking.

Is it necessary to toast the almonds?

Toasted almonds add a pleasant crunch and nuttiness, but you can use raw almonds if preferred. Toasting is recommended for best texture and flavor.

Roast Chicken with Spiced Rice and Mango Chutney Recipe

---

★★★★★

4.5 from 577 reviews

• Author: Ben
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This Roast Chicken & Spiced Rice recipe combines tender, curry-spiced chicken thighs with fragrant basmati rice infused with cinnamon and curry paste. Caramelised onions and toasted almonds add texture and sweetness, while fresh coriander and mango chutney bring vibrant, fresh flavors. Served alongside crisp green beans, this one-dish meal is a comforting, aromatic feast perfect for a wholesome family dinner.

---

Ingredients

Scale 1x2x3x

Rice and Stock Base

• 1 chicken stock cube
• 800ml just-boiled water
• 4 tbsp mild or medium curry paste (such as korma), divided
• 2 tbsp butter or oil, plus extra for frying
• 350g basmati rice
• 1 cinnamon stick
• Salt and pepper, to season

Chicken

• 6–8 chicken thighs, bone-in, skin on
• Remaining 2 tbsp curry paste
• Salt and pepper, to season

Toppings and Sides

• 1 onion, halved and sliced
• 20g toasted almonds
• 350g green beans
• Handful of coriander leaves
• Mango chutney, to serve

---

Instructions

1. Prepare stock and rice base: Preheat your oven to 220°C (200°C fan/gas mark 6). In a heatproof jug, pour 800ml just-boiled water, crumble in the chicken stock cube and stir until dissolved. Add half of the curry paste and the butter or oil to the stock, mixing well. Transfer this mixture into a large baking dish (approximately 25 x 35cm and 5cm deep), then add the basmati rice and cinnamon stick. Season with salt and pepper, and stir everything to combine evenly.
2. Prepare the chicken: Use a sharp knife to make a few deep slashes into each chicken thigh, allowing flavors to penetrate. Rub the remaining curry paste all over the chicken thighs and season with salt and pepper. Arrange the chicken pieces skin-side up on top of the rice mixture in the baking dish.
3. Bake covered: Cover the baking dish tightly with foil and place it in the oven. Bake for 30 minutes to allow the rice to partially cook and the chicken to begin roasting.
4. Caramelise the onions: While the chicken and rice bake, heat a drizzle of oil in a frying pan over medium heat. Add the sliced onion and cook slowly for 10-15 minutes, stirring occasionally, until the onions are soft, golden, and caramelised.
5. Uncover and continue baking: Remove the foil from the baking dish. Check the rice; it should still be slightly wet. If it looks dry, add 50-100ml more boiling water to ensure the rice finishes cooking properly. Scatter the toasted almonds evenly over the rice and chicken. Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, until the chicken skin is browned, the rice has absorbed all the liquid, and the edges of the rice are crisp.
6. Cook green beans: While the dish finishes baking, bring a pot of water to a boil. Add the green beans and cook for 2-3 minutes until tender-crisp. Drain and set aside.
7. Finish and serve: When the chicken and rice are done, remove from the oven. Sprinkle the fresh coriander leaves and the caramelized onions over the top. Spoon dollops of mango chutney over the dish for sweetness and tang. Serve immediately with the cooked green beans on the side for a well-rounded meal.

Notes

• You can substitute chicken thighs with bone-in, skin-on chicken breasts if preferred, adjusting cooking time accordingly.
• For a vegetarian version, omit the chicken and use vegetable stock with your choice of vegetables or plant-based protein.
• Use mild or medium curry paste depending on your heat preference; korma paste is recommended for a rich and mild flavor.
• Ensure the rice is fully covered with liquid to avoid drying out; add extra boiling water if necessary during cooking.
• To add extra crunch, you can toast the almonds yourself by lightly frying them in a dry pan until golden.
• Mango chutney adds a wonderful sweet contrast but can be served on the side or replaced with chutney of your choice.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Indian-inspired

Keywords: roast chicken, spiced rice, curry paste, basmati rice, caramelised onions, toasted almonds, green beans, mango chutney, one-dish meal, Indian flavors