Indian Chicken and Rice

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    Indian Chicken and Rice

    Indian Chicken and Rice


    79 people made this

    This perfect midweek meal is a combination of chicken coated in Indian spices served with seasoned rice combined with mixed fruit.

    Serves: 6 

    • 1 cup uncooked long-grain white rice
    • 1 cup (185g) mixed fruit
    • 1/2 cup diced onion
    • 1 1/2 teaspoons sugar
    • 1 teaspoon salt
    • 2 cups (500ml) water
    • 1 1/2 kg chicken, cut into pieces
    • 2 tablespoons butter, melted
    • 4 teaspoons curry powder
    • 1/2 teaspoon paprika

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C.
    2. In a medium sized casserole dish about 22cm x 30cm, combine the rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken pieces on top.
    3. In a small bowl blend butter, curry powder and paprika then brush over chicken.
    4. Place the lid on the casserole dish then bake for 1 hour or until chicken juices run clear and rice is tender.
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    Reviews in English (75)


    Delish! Will be made again. Used soak dried apricots and cranberries as my mixed fruit. For the liquid, I increased it to 3 cups: 2 cups water, 1 cup chicken broth. Needed just a little longer to cook that stated, but probably just my oven. So easy.  -  01 Aug 2012


    My family loved this recipe. Easy to prepare tasted great. I used 4 Chicken Maryland pieces and added a small tin of capsicum and a small tin of super sweet corn to the rice mix. I used chicken stock instead of the water and used brown sugar. I baked the last ten minutes uncovered to crisp up the chicken skin. I will definitely make this again.  -  04 Mar 2009


    This wonderful dish got 5 stars from everyone in a very picky family! The flavor was superb and it couldn't have been easier to prepare. I was a little confused on the addition of the curry powder though. The ingredients called for 4 tsps of curry, divided, but it didn't tell where to put the divisions in the recipe. I decided to put 2 tsp in with the rice and 2 tsps in with the butter mixture. Think I must have done it right because it was delish!! Oh, it only took 45 minutes to cook instead of an hour. Thank you for a GREAT recipe!  -  06 Nov 2006  (Review from Allrecipes USA and Canada)

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