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

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

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.
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.
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.
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.
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.
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.
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