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Curried chicken pilaf

 3 ratings

Prep Time:5 mins

Cooking Time:30 mins

Serves:3 Adults


Curried chicken pilaf

This dish would also work well with a meat like lean lamb. Add some extra fibre and vitamins by using brown rice or take the edge off the curry with some dried fruit like apricots or prunes.


  • 2 medium chicken fillets, skinned and boned
  • 1 large onion or 2 small ones, finely chopped
  • 2 cloves of garlic
  • 2 tablespoons of curry powder, adjust according to your taste
  • 400g / 14 oz. tin of tomatoes, with no added salt
  • 350ml / 12½ fl oz. of water
  • 50g / 2 oz. of dried apricots, chopped
  • 225g / 8 oz. of brown rice
  • 1 teaspoon of olive oil


  1. Heat the oil in a pan and slice the chicken into small pieces
  2. Add the garlic, onion and chicken to the pan
  3. Cook the chicken thoroughly until there is no pink meat present, then add the tomatoes, curry powder and apricots checking the taste
  4. Add the water and leave to simmer
  5. Cook the brown rice in a saucepan of boiling water until cooked, this takes a little longer than with white rice
  6. Drain the rice and serve with the curry

What you will need

  • Chopping board
  • Chopping knife
  • Frying pan
  • Measuring jug(for liquids)
  • Saucepan

Serving suggestions

Roasted vegetables like cherry tomatoes, red onions and peppers work great as an accompaniment to this dish.

"Try replacing rice with couscous or quinoa to keep things interesting"

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