Curried chicken pilaf

Curried chicken pilaf is a flavorful one-pot meal featuring tender chicken thighs, aromatic basmati rice, and a blend of spices. The dish incorporates vegetables like cauliflower and peas, offering a hearty and nutritious option for any dinner.

10 Feb 2026
Cook time 30 min
Prep time 20 min

Ingredients:

1 tbsp peanut oil
6 chicken thighs
1 onion
1 tbsp ginger root
2 tbsp curry paste
1/2 cauliflower
1 cup basmati rice
1.50 cups chicken gravy
1 cup peas
1/2 cup cashew

Curried chicken pilaf is a delicious and aromatic dish that combines the rich flavors of curry with tender chicken, savory rice, and an assortment of vegetables and nuts. This one-pot meal is not only easy to prepare but also packed with nutrients, making it a perfect choice for a hearty weeknight dinner or a special occasion.

Instructions:

1. Prepare the Ingredients:
- Trim any excess fat from the chicken thighs and cut them into bite-sized pieces.
- Finely chop the onion and mince the ginger.
- Cut the cauliflower into small florets.
- Rinse the basmati rice under cold water until the water runs clear, then drain.

2. Cook the Chicken:
- In a large, deep skillet or pot, heat the peanut oil over medium-high heat.
- Add the chicken pieces and cook, turning occasionally, until they are browned on all sides (about 5-7 minutes). Remove the chicken from the skillet and set aside.

3. Sauté Aromatics:
- In the same skillet, add the chopped onion and cook, stirring occasionally, until it becomes translucent (about 4-5 minutes).
- Add the minced ginger and cook for another minute until fragrant.

4. Add Spices and Vegetables:
- Stir in the curry paste and cook for 1-2 minutes, allowing the flavors to meld.
- Add the cauliflower florets and stir to coat them evenly with the curry mixture.

5. Cook the Rice:
- Add the rinsed basmati rice to the skillet, stirring to ensure the grains are well coated with the curry mixture.
- Return the browned chicken pieces to the skillet.

6. Simmer:
- Pour in the chicken gravy (or stock), stir to combine. Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet and let it simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.

7. Add Peas and Cashews:
- Stir in the peas and cook for an additional 3-5 minutes until they are heated through.
- Add the roasted cashews and stir to combine.

8. Serve:
- Fluff the pilaf with a fork and serve hot.
- Garnish with additional cashews or fresh herbs like cilantro if desired.

Once your curried chicken pilaf is cooked to perfection, garnish it with some fresh cilantro or parsley and serve it warm. This dish is sure to be a hit with its robust flavors and satisfying textures. Enjoy your flavorful and nutritious homemade meal!

Curried chicken pilaf FAQ:

What is the cooking time for the Curried Chicken Pilaf?

The total cooking time for the Curried Chicken Pilaf is approximately 30-35 minutes. This includes 5-7 minutes for browning the chicken, 4-5 minutes for sautéing the onion, and 15-20 minutes for simmering the rice and chicken with the gravy.

How do I know when the chicken is done cooking?

The chicken should be cooked until it reaches an internal temperature of 165°F (75°C). It will also look browned on the outside and no longer pink in the center. Ensure there are no juices running pink when cut.

Can I substitute the basmati rice with another type of rice?

Yes, you can substitute basmati rice with jasmine rice or long-grain white rice. However, cooking times may vary, so check the packaging for specific instructions on water ratios and cooking times.

How should I store leftover Curried Chicken Pilaf?

Store leftover Curried Chicken Pilaf in an airtight container in the refrigerator for up to 3-4 days. To reheat, add a splash of water to prevent drying out and heat in the microwave or on the stovetop.

What can I use instead of curry paste?

If you don't have curry paste, you can use curry powder as a substitute. Start with about 1-2 tablespoons and adjust according to your taste. Note that the flavor will differ slightly from using curry paste.

Tips:

- Use fresh ginger root for the best flavor, or substitute with ground ginger if needed.

- Use bone-in, skinless chicken thighs for more flavor, but boneless chicken thighs or breasts can also be used as an alternative.

- To enhance the flavors, marinate the chicken in a bit of the curry paste and some salt for about 30 minutes before cooking.

- Toast the cashews in a dry pan for a few minutes before adding them to the pilaf for an extra crunch and deep flavor.

- Add a splash of coconut milk when cooking the rice if you prefer a creamier texture.

Nutrition per serving

4 Servings
Calories 640kcal
Protein 33g
Carbohydrates 40g
Fiber 5g
Sugar 7g
Fat 40g

Curried chicken pilaf