Home-style chicken curry served over fluffy PAN rice
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Home-Style Chicken Curry using PAN Rice

50 min Medium Serves 5

A warming, aromatic chicken curry served over fluffy PAN parboiled white rice, comfort food the whole family will love.

Ingredients

For the Chicken Curry

  • 1 kg chicken pieces
  • 2 tbsp cooking oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 2 tbsp mild curry powder
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 2 large tomatoes, chopped
  • 2 tbsp tomato paste
  • 2 medium potatoes, peeled and cubed
  • 500 ml chicken stock or water
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Fresh coriander, for garnish

For the PAN Rice

  • 2½ cups PAN Rice
  • 4 cups water
  • 1 tbsp cooking oil
  • ½ tsp salt

Method

  1. 1

    Brown the chicken

    Heat the oil in a large pot over medium-high heat. Season the chicken with salt and pepper, then brown the pieces on all sides. Remove from the pot and set aside.

  2. 2

    Prepare the curry base

    Using the same pot, add the chopped onion and cook for 5 to 7 minutes until soft and golden. Add the garlic and ginger and cook for another minute. Add the curry powder, turmeric, cumin and paprika. Stir for about 30 seconds until fragrant.

  3. 3

    Add the tomatoes

    Add the chopped tomatoes and tomato paste. Cook for 5 to 7 minutes until the tomatoes soften and form a thick sauce.

  4. 4

    Simmer the curry

    Return the chicken to the pot and add the potatoes, bay leaf and chicken stock. Cover and simmer over low-medium heat for 30 to 35 minutes, or until the chicken is cooked through and the potatoes are tender. Remove the lid for the last 5 minutes if you want a thicker curry. Season to taste.

  5. 5

    Prepare the PAN Rice

    While the curry cooks, rinse the PAN Rice under cold water. Add the rice, water, cooking oil and salt to a saucepan. Bring to a boil, then reduce the heat to low and cover. Cook for approximately 15 to 18 minutes, or until the water has been absorbed and the rice is tender. Remove from the heat and leave covered for 5 minutes. Fluff gently with a fork.

  6. 6

    Serve

    Spoon the fluffy PAN Rice onto each plate and serve generously with the warm chicken curry. Garnish with fresh coriander and enjoy.

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