Big flavour, minimal effort – this one-pot curry hits the spot
Bill Grangers One-Pot Curried Chicken and Rice is everything you want in a simple, comforting dinner. It’s fragrant, cosy, and made with just a handful of pantry staples. The chicken cooks until tender, the rice absorbs all the curry-spiked stock, and the whole dish practically takes care of itself in the oven. It’s the perfect fuss-free meal for busy nights.
This is the kind of recipe I adore: humble ingredients, big flavour, and almost no effort. Chicken, rice and curry powder don’t look like much on paper, but somehow they come together into the most satisfying bowl of comfort. It’s the dish I turn to when I want something warm and delicious without spending all night cooking, simple food at its best.
Why You’ll Love This Recipe
- A true one-pot wonder – everything cooks together in the same dish.
- Uses affordable and everyday ingredients you likely already have.
- The chicken stays juicy while the rice soaks up loads of flavour.
- Works with mixed chicken pieces or a whole chicken cut into eight.
- Pairs beautifully with yoghurt, raita or fresh herbs.
- Family-friendly, reliable and perfect for busy weeknights.
Bill Granger | Simply Bill Cookbook | Page 21
bill granger
Tips For The Best One-Pot Curried Chicken and Rice
- Bone-in chicken gives maximum flavour and tenderness.
- Brown the chicken well before baking, it deepens the flavour.
- Rinse the rice briefly so it cooks light and fluffy.
- Keep the lid on in the oven to help the rice steam properly.
- Let it rest for 10 minutes before serving for fluffier rice.
- Add yoghurt or raita to cool and balance the spices.
Extra Tips
Bill opts for adding flavour to this dish by using common supermarket curry powder. I personally used Keen’s brand because it’s what I currently have in the pantry, but Clive of India is also an excellent choice. Feel free to use any curry powder you have available in your pantry.
The initial recipe specifies 1kg of chicken pieces with bones. I prefer using a whole small chicken, approximately 1.5kg, which I then divide into 8 serving pieces. This method ensures that each cut includes two portions, even with the breast. I save the leftover chicken carcass pieces in the freezer for future stock-making.
Bill recommends placing the curry powder in a bowl and adding the chicken, tossing it to coat. While this method is effective, I personally find it a bit messy (I’m a meticulous and tidy cook, by the way). Instead, I prefer placing the curry powder into a plastic freezer bag, adding the chicken, and shaking to coat. This technique results in a more even coating on the chicken without the mess and excess cleanup.
Serving Suggestions
This dish is a complete meal on its own, but a couple of easy sides take it to the next level. A cooling yoghurt or cucumber raita is perfect against the warmth of the curry. Steamed green beans or broccoli bring freshness, while my garlic naan, or 4-ingredient flatbreads make it extra comforting. Fresh mint or coriander on top adds a bright finishing touch.
Storage
Leftovers store really well. Keep cooled chicken and rice in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months. Thaw overnight in the fridge and reheat gently in the microwave on medium power, stirring occasionally, until heated through.
More Easy Chicken Recipes:
- One Pot Middle Eastern Chicken and Rice
- Indian Spiced Chicken Breasts in the Air Fryer
- No Yeast Garlic Naan Bread – Soft, Fluffy and Ready in Minutes
- Peruvian Roast Chicken with Green Sauce
- Easy Moroccan Chicken Tagine with Dates & Honey
- Indian Mint Chutney (Pudina Chutney)
Bill Granger’s Curried Chicken & Rice
Equipment
- Flameproof casserole dish (Dutch oven)
Ingredients
CURRIED CHICKEN & RICE
- 1kg chicken pieces, bone in & skin on (see Notes)
- 2 tablespoons curry powder (I used Keens)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 300g basmati rice
- 750ml (3 cups) liquid chicken stock
CUCUMBER & MINT RAITA (OPTIONAL)
- 1 large Lebanese cucumber, halved & deseeded
- 1 cup natural style Greek yoghurt
- ¼ cup fresh mint, finely chopped
- ½ teaspoon garam masala (or ground cumin)
- 2 tablespoons fresh lemon or lime juice
BILL'S CUCUMBER & LIME SALAD (OPTIONAL)
- 2 Lebanese cucumbers, halved & chopped
- 3 spring/green onions, sliced
- Small handful fresh whole mint leaves
- 1 tablespoon olive oil
- Juice of 1 lime
- pinch of sea salt
TO SERVE (OPTONAL)
- Natural style Greek yoghurt (if not making the raita above)
- Steamed green beans
- Fresh mint leaves
Instructions
CURRIED CHICKEN & RICE
- Preheat oven to 200℃. Place the chicken pieces into a large bowl. Add the curry powder and toss to coat well. (Alternately, place into a plastic bag and shake until evenly coated).
- Place a heavy-based casserole pan with tight fitting lid over medium heat. Add the oil and chicken pieces and cook until they are sealed and browned all over. Remove the chicken to a plate.
- Add the onion and garlic to the pan and cook until the onion is soft and pale golden in colour. Add the rice, stir to combine and cook for 2 minutes.
- Return the chicken to the pan in a single layer over the rice. Carefully pour over the stock. Cover with the lid and transfer to the oven. Bake for 45 minutes of until the rice is tender and has absorbed all the liquid and the chicken is cooked through. Serve with Cucumber & Mint Raita or serve Bill's way with Greek yoghurt and the Cucumber and Lime salad on the side. Garnish with fresh mint leaves and serve with steamed green beans on the side.
CUCUMBER & MINT RAITA
- Coarsely grate the cucumber with a box grater then squeeze out excess liquid. Place into a bowl along with remaining ingredients and stir well to combine. Cover and chill until required. Serve with the Curried Chicken and Rice.
CUCUMBER & LIME SALAD (BILL'S)
- Combine cucumber, spring/green onions and mint leaves in a bowl.
- Whisk olive oil, lime juice and salt together then drizzle over the cucumber salad and lightly toss to combine. Serve on the side with the Curried Chicken & Rice.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - CHICKEN PIECES
You can purchase 1kg of already cut chicken pieces such as legs or thighs or chop a 1.4 – 1.6kg chicken into 8 serving pieces as I do. If buying pieces, you can use just 1 type of cut (such as thigh cutlets) or a mixture of different cuts. - BILL GRANGER
This recipe comes from Bill Granger in his book Simply Bill, page 21.
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