Curried Chicken And Vegetable Pilaf
Prep time
Cook time
Total time
Serves: 4-6
  • 4 chicken thigh fillets
  • 2T oil
  • 1 onion - finely sliced
  • 2T korma paste
  • 500g diced vegetables - I used zucchini, eggplant, and beans
  • 2c basmati rice
  • 3c stock (chicken or vegetable)
  • 3 tomatoes
  • 3T chopped mint
  • Peach chutney to serve (optional)
  • salt and pepper to season
  1. Cut the thigh fillets into 8 pieces.
  2. Heat the oil in a heavy based pan.
  3. Brown the chicken and then remove from the pan.
  4. Add in the onion and korma paste and fry gently for a few minutes.
  5. Add in the diced vegetables and fry for another few minutes.
  6. Add in the rice, chicken, and stock.
  7. Stir, cover, and place in a 150*c oven for 30 minutes or until all the moisture has been absorbed and the rice is soft. If the rice is not soft but there is no stock left, add a little more and continue to cook.
  8. When the rice is soft, remove from the oven, and allow to sit for another 10 minutes.
  9. To serve, top with chopped tomatoes and mint, and a spoonful of peach chutney. You could also serve with natural yoghurt
Recipe by Country Life Experiment at