Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Curried chicken with pilau rice recipe

Curried chicken with pilau rice recipe

1 rating

Step away from that takeaway menu. This super-quick, Indian- influenced dish will be ready and on your table way faster (and it’s healthy too). A biryani-inspired easy combination of chicken, veg and rice, it’s lifted with well-balanced spicing. The optional extras will add a burst of colour and texture, or if you have some in the cupboard, a dried fruit and unsalted nut mix is a good addition too. See method

  • Serves 2
  • 20 mins
  • 481 calories / serving

Ingredients

  • 1 tbsp vegetable oil
  • 300g chicken breast or thigh fillets, diced
  • 1 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 1 brown onion, finely diced
  • 220g pack stir-fry vegetable medley, chilli and spring onion diced, baby corn sliced
  • 250g pouch microwaveable pilau rice

Finishing touches (optional)

  • chopped fresh coriander
  • sliced red chilli
  • toasted cashew nuts (or any dried fruit and unsalted nuts from the cupboard)
Shop ingredients
High in protein

Each serving contains

  • Energy

    2020kj
    481kcal     24%

  • Fat

    10g 15%

  • Saturates

    3g 14%

  • Sugars

    11g 12%

  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 42.4g Protein 44.4g Fibre 2.1g

Method

  1. Heat the oil in a wok or large frying pan over a medium-high heat. Mix the chicken with the curry powder, turmeric and a pinch of salt in a bowl to coat. Fry the chicken for 5-6 mins until golden brown all over, then add the onion and cook for 2-3 mins.
  2. Add all the vegetables from the stir-fry medley to the pan and cook for 5 mins until tender. If at any point it begins to look dry or starts to stick to the pan, add a little water.
  3. Meanwhile, cook the rice to pack instructions, then add it to pan and fold through continuously, to crisp up the rice and let it soak up the flavours. Season to taste before serving and top with coriander, sliced chilli and cashew nuts, if you like.

Chef's tip:
Try a generous handful of toasted cashew nuts for a touch of crunchiness and savoury depth.

Drink pairing: 
Try with Tesco Finest Chenin Blanc – the citrus fruit flavours will complement the spicy richness.

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus