This post may contain affiliate links.
Want your hit of curry on a rushed weeknight? No problem! Throw the Chicken Curry and Rice ingredients into one dish and let the oven do the work.
I love cooking up curries and this version couldn’t be easier!
Sure, we might deviate from the authentic Indian-style cuisine once in a while, but we can still get those delicious aromatic flavours on days when we don’t have time for lots of spices or standing at the hob.
That’s why my slow cooker curries are always a staple in my house, but I also wanted a new Dump and Bake recipe, one where we literally throw it all in the oven at once and 30 minutes or so later, it’s ready.
Bring on Chicken Curry and Rice!
Why you’ll love this Chicken Curry and Rice recipe
⭐️ One pan full meal – no sides needed
⭐️ Quick and ultra easy
⭐️ Leftovers make a great lunch tomorrow!
Tip on cooking rice
When cooking rice with stock in the oven, you need to keep an eye on it and add extra stock if things are drying out a little too soon.
While my cooking times are accurate at the time of testing, these are for guidance, and you may need to make a judgement call a little with these kinds of dishes.
The type of dish you use can change the cook times too, with ceramic baking dishes taking longer than metal baking trays to cook rice, for example.
Chicken Curry and Rice Ingredients
- Chicken – This recipe uses cubed chicken breasts. You can either cut them up yourself or buy pre-chopped for reducing the prep time even more.
- Tikka curry paste – Or your favourite flavour instead. Different curry pastes have different levels of heat, so keep an eye on what your packet says for the amount to use, and adjust if necessary.
- Rice – I use Tilda basmati rice for this recipe, and cooking times below are based on this type. You can use any you like, but bear in mind different cooking times. Yours might take longer. Whichever you go for, rinse and drain it before cooking.
- Chopped tomatoes – A good quality tin will make all the difference.
- Hot chicken stock – Again, the measurements are based on the rice I use, so you may need to add extra if yours dries up quicker.
- Vegetables – Red onion and red pepper.
- Cream – A little double cream (or heavy cream) gives a lovely, creamy finish.
- For the raita – Yoghurt, mint sauce, a little water and salt.
- To garnish – A few coriander leaves.
How to make Chicken Curry and Rice
1. Mix all of the ingredients together in a baking dish and season.
2. Add in the stock, cover with foil and bake as per the recipe below.
3. About half way through the cooking time, give everything a good stir and return to the oven.
4. Stir through the cream to finish.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days.
In the freezer You can freeze this. Just wait until it’s totally cold and then put it into a freezer-proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or or the hob. It may need a little extra water.
Be sure to follow cooked rice food safety guidelines (i.e. do not leave it hanging about at room temperature, cool it very quickly and then reheat fully until piping hot before serving). If you’re thawing frozen rice, make sure it’s fully defrosted.
To prepare in advance
Dump and Bake recipes are perfect for when you are low on time or energy, but if you want to reduce the time and effort even more at dinner, you could chop everything and put it into your pan (apart from the liquid), then keep it in the fridge, covered, until it’s time to cook (cooking time may need a little longer if the ingredients are chilled).
Add the liquid just before cooking and continue with the rest of the recipe method.
More Dump & Bake Recipes…
FAQs
Yes, I would. This will help it to cook evenly and you can also check on the stock levels, and add more if needed. Give everything a good stir about half way through, then cover again and bake for 10-20 more minutes until the rice and chicken are cooked through.
This will wholly depend on the paste you use. Stick to a milder one if you have children who don’t want it too spicy, and take advice from the packet on the quantity to use.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Chicken Curry and Rice {Dump & Bake}
Ingredients
- 400 g (14 oz) Diced chicken breasts
- 4 tbsp Tikka curry paste
- 300 g (10 oz) Basmati rice, Rinsed and drained
- 400 g (14 oz) Tinned chopped tomatoes
- 600 ml (2.5 cups) Hot chicken stock
- 2 Peppers, Diced
- 1 Red onion, Cut into wedges
- 100 ml (0.5 cup) Double cream, AKA heavy cream
For the raita:
- 200 g (7 oz) Yoghurt
- 4 tsp Mint sauce
- 2 tbsp Water
- 1/2 tsp Salt
To serve:
- 15 g (0.5 oz) coriander leaves, chopped
Instructions
- Preheat the oven to 180℃ fan/350F, 200℃/400F or Gas Mark 6.
- Mix all of the ingredients together in a baking dish, season with some salt and pepper, then cover with foil and bake for 30 minutes. You want the rice to be submerged in the stock so add a splash more if needed.
- Give everything a good stir, cover again and bake for 10-20 more minutes until the rice is cooked through and the chicken hot throughout. Stir in the double cream. (If you think it could do with a splash more stock, add some in and stir it in well.)
- Stir the raita ingredients together and serve with the rice traybake with some coriander scattered over the top.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on December 10, 2025 and updated later to make improvements.
