Chicken Curry and Rice

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Preparation time: 30 minutes
Cooking time: 2 hours

Serves: 12


4 boneless skinless chicken breast cut into small pieces
8- 10 medium potatoes diced into 1 inch thick cubes
4-6 large carrots sliced as coins
2 cups of peas
2 medium onions, minced
2 cups of basmati rice (soak ahead of time if you can)
4 cups of vegetable broth (use only 1 cube)
1 jar of curry sauce paste (Patak’s)
Olive oil
1 large roasting pan
1 large microwavable dish
1 large frying pan


Fry up chicken with 1 minced onion and 2 tbsp of olive oil. Placed cooked chicken in roasting pan. Add all of the curry paste and add 2 ½ jars of water, using the curry jar. Keep jar aside. Softly stir curry paste, chicken and water together until mixed well. Cover and place in oven at 350 degrees for 1 hours. Checking twice and stirring.

After 1 hour add potatoes, peas and carrots. Add more water using the jar if necessary; make sure the water just covers the top of the mixture. Return to oven for 1 hour or until veggies are cooked through stirring twice.

While chicken, carrot and potato mixture is cooking rinse rice and place in the same frying pan used to cook the chicken with 1 ½ tbsp of oil and 1 minced onion. Cook until rice is slightly browned and toasted. Add vegetable broth and simmer until half the liquid is absorbed. Put rice into large microwavable bowl, cover and cook for 10 minutes. Leave alone until oven mixture is cooked. Add cooked rice to oven mixture. Mix well and serve.

Serves 8 people. (Even better the next day!)

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