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Coconut Chicken Curry And Rice

If you’re a fan of a simple but satisfying one-pot meal, this recipe from Darina Allen’s book One Pot Feeds All is for you.

Serves 6 Total Time  35 mins.


Get the ingredients here

  • 900g organic, free-range chicken breast or thigh meat, cut into 1cm chunks
  • 25g curry powder
  • 3 tbsp extra virgin olive oil
  • 150g onions, thinly sliced
  • 2 cloves garlic, crushed
  • 600ml coconut milk
  • 400g plum tomatoes, diced
  • 1 tsp granulated sugar
  • 300g basmati rice, soaked for 15-30 mins in cold water and drained
  • 1 lime, cut in wedges, to serve
  • 1 small handful coriander, chopped, to serve
  • 4 spring onions, sliced on the diagonal, to serve


  1. Season the chicken. Mix together the curry powder and oil in a small bowl.
  2. Heat a large saucepan over a medium heat, add the curry oil mixture and stir for 1–2 mins. Add the onions and garlic and cook for 3 mins until just browning.
  3. Add the chicken chunks and toss lightly to coat with the curry oil mixture. Reduce the heat, cover and simmer for 3–4 mins, stirring occasionally.
  4. Pour in the coconut milk, add the tomatoes and their juice and season with salt, black pepper and sugar. Bring to the boil, stirring, and then cover the pan with a lid and simmer gently until the chicken is cooked. Chicken breast should take 5–6 mins; thigh meat will take a little longer, about 10–15 mins.
  5. Sprinkle in the rice 6–8 mins before the end of cooking. Remove from the heat and set aside for 7 mins, tightly covered, to allow the rice to swell.
  6. To serve, squeeze over lime juice and sprinkle with fresh coriander and lots of spring onion. Accompany with a bowl of organic salad leaves.

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