Chicken kedgeree recipe
Swap out the fish for juicy chicken in this hearty Indian classic. The succulent chicken, spicy rice and boiled eggs in this kedgeree work wonderfully together and make a delicious, hearty brunch that can be ready in no time. See method
- 4 chicken breast fillets
- 5 tbsp sunflower oil
- 2 1/2 tbsp medium curry powder
- 2 x packs basmati microwave rice
- 1 onion, peeled and finely chopped
- 1 garlic clove, peeled and grated
- 2cm (1in) piece of fresh root ginger, peeled and grated (optional)
- 1 tsp turmeric
- 1 tsp ground coriander
- 150ml chicken stock
- 4 medium free-range eggs
- 1 x 28g pack fresh coriander
Each serving contains
of the reference intake
- Preheat the oven to gas 4, 180°C, fan 160°C
- Place the chicken fillets onto an ovenproof tray then in a small bowl mix 1 tbsp of sunflower oil and 1 tbsp of curry powder together, pour over the chicken and using your hands rub the mix onto all the chicken fillets on both sides. Place in the oven and cook for 20 minutes.
- Whilst the chicken is cooking you can prepare the rice and eggs. Boil a pan of water and pop the eggs in carefully, cook for 8 minutes for hard boiled, 6 minutes if you like them soft.
- Take a large nonstick frying pan and gently sauté off the onion, garlic and ginger in the rest of the sunflower oil for 5 minutes. Then add the remaining curry powder, turmeric and ground coriander. Cook for a further 2 minutes.
- While the spices are cooking, pop the two pouches of rice into the microwave for 2 minutes, then add the rice to the frying pan with the onions and spices giving everything a really good mix. Add the stock to the pan, stir through keeping on the heat for a further 1 minute.
- Your eggs should now be ready, remove from the water and carefully peel – warning they will be hot. Chop into quarters and add to the rice along with the chopped fresh coriander.
- Your chicken should now be cooked so remove from the oven, slice up and add to the rice pan. Serve immediately.
See more Kedgeree recipes
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