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One Pot Chicken & Coconut Rice

Servings 4

Ingredients

  • 6 x Chicken drumsticks
  • 1.5 cups Brown Rice
  • 2 tablespoons Curry Paste I used a mild Butter chicken
  • 1 teaspoon Brown Sugar
  • Generous pinch of Salt
  • 1 lime
  • 1 can Coconut milk
  • 1 ½ cups Chicken stock
  • 1 Onion peeled and diced or quartered*
  • 1 thumb size piece of ginger peeled and either chopped large or microplaned*
  • 4 kaffir lime leaves
  • a handful of coriander

Instructions

  1. In a large oven proof tray or dish, mix curry paste, kaffir lime leaves, brown sugar, coconut milk, salt then add your chicken and half the lime and squeeze the juice over and toss the pieces into the dish too.
  2. Cover and marinate for an hour, or overnight, or 5 minutes. Whatever suits you!
  3. When you are ready to cook, preheat oven to 180 degrees
  4. To the dish with the chicken, add rice, onion, ginger and stock.
  5. Place in the oven (uncovered) and cook for 45 – 55 mins until the rice is sticky, the chicken is tender and both are cooked through.
  6. Garnish with coriander.
  7. Serve

Recipe Notes

I have cut the ginger and onion large so that they still flavour the dish but I can pick them out and eat the succulent onions, and discard the ginger. This pleases my children’s eating needs….

Also I have had some feedback that if using a heavy pan this is not cooking in the time specified. I have used a baking tray uncovered when cooking this dish. IF you have issues with the rice not cooking, turn up the heat to 200 and place a lid on your dish, or use foil to cover. You could also heat the stock to give it a head start if you are concerned about cook time.