One Pot Curried Chicken and Rice
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • Chicken thigh – 8, skin-on and bone-in
  • Long grain rice – 1 & ½ cups, washed, soaked for 30 minutes and drained
  • Onion – 2, medium, sliced
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Curry powder – 2 & ½ tbsp
  • Turmeric powder – ½ tsp
  • Paprika/red chilli powder – 1 tsp
  • Garam masala – 1 tbsp
  • Sun dried tomatoes – 1 cup, cut into thin strips
  • Green peas – 1 cup (Use fresh or frozen)
  • Fresh coriander leaves – 1 cup, chopped
  • Vegetable oil – 4 tbsp
  • Sugar – 1 tsp
  • Salt to taste
  1. Wash and pat dry the chicken thighs. Add half a tablespoon of curry powder and half a teaspoon of salt and mix well. Let the chicken marinate for an hour.
  2. Heat 2 tablespoon of oil in a deep large pot and place the chicken pieces, skin side down. Let the chicken sear for 5 to 8 minutes on medium heat. This will crisp up the skin and add more flavor to the oil. Flip it over and sear the other side too. Both sides should develop deep golden color. Take them out and set aside.
  3. Now heat the remaining oil in the same pot. Once the oil is hot, add the sliced onions, ginger and garlic paste. Sauté them for 10 to 15 minutes on low-medium heat until the onions are soft and golden brown.
  4. Add the strips of sun dried tomatoes and some of the oil it comes with for extra flavor. Keep sautéing for 5 minutes.
  5. Next add the remaining curry powder, turmeric powder, garam masala and paprika or red chilli powder. Season with salt to taste. Add a splash of water to prevent the spices from burning. Saute it for couple of minutes until fragrant.
  6. Now add 3 and ½ cup of water (Amount of water should be double the volume of rice + ½ cup) and let it come to boil.
  7. Add the drained rice and 1 teaspoon of sugar. Give a good stir and let it come to boil again on high heat. Once the water comes to a rolling boil, add the seared chicken pieces along with all the released juices and bring the heat to minimum.
  8. If using fresh green peas, add them now. In case of frozen peas, add them after 15 minutes.
  9. Cover and let the rice cook on low heat. This would take anywhere between 20 to 25 minutes until all the liquid is absorbed. Turn off the flame and let it sit covered for 5 minutes.
  10. Sprinkle fresh coriander leaves and serve the curried chicken and rice with a bowl of raita. Enjoy!
Recipe by Flavor Quotient at