One-dish curried chicken with rice

Warm up after work with this enticing curry. With korma curry paste and tender chicken thigh fillets you'll have everyone coming back for seconds.

  • 30 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
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One-dish curried chicken with rice
  • 2 tablespoon korma curry paste
  • 2 800g chicken thigh fillets, cut into pieces
  • 1 cup (200g) white calrose medium grain rice
  • 1 1/2 cup (375ml) Campbell’s Real Stock – Chicken
  • 100 gram baby spinach leaves


One-dish curried chicken with rice
  • 1
    Heat a large saucepan over high heat. Add the curry paste; cook, stirring, for about 1 minute or until fragrant. Add the chicken and cook, stirring, until browned all over.
  • 2
    Add the rice and stock; bring to the boil. Reduce heat and simmer, covered, for 15, minutes. Remove from the heat and stir well. Cover dish, stand for 5 minutes.
  • 3
    Add the spinach leaves and stir to combine, season to taste with salt and pepper.


You could substitute the korma curry paste with balti curry paste, if preferred.