Baked chicken with a creamy pea masala and coriander basmati rice

Baked chicken with a creamy pea masala and coriander basmati rice


2 people made this

About this recipe: A tasty chicken and rice dish that is easy to cook using Pure Basmati rice, which enhances and complements the fragrant flavours of this dish.

Serves: 4 

  • 250g (11 oz) Tilda Pure Basmati Rice
  • 4 chicken breasts
  • 2 tablespoons plain flour
  • 125g (4 oz) butter
  • 2 tablespoons sunflower oil
  • 450g (1 lb) garden peas
  • 1 small onion, finely chopped
  • 5 teaspoons mild curry powder
  • 284ml (1/2 pint) double cream
  • 1 clove garlic, crushed
  • 3 tablespoons fresh chopped coriander

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. For the chicken pre-heat the oven to 200 C / Gas 6.
  2. Lightly flour and season the chicken breasts.
  3. Heat half the butter and oil in a pan and cook the chicken on both sides until golden brown, this should take about 8-10 minutes.
  4. Place the chicken on a baking tray and cook in the oven for 10 minutes or until cooked.
  5. For the rice: Bring a large pan of water to the boil and tip in the rice. Return the water to the boil and stir well. Lower the heat to a fast simmer and cook for 10 minutes.
  6. For the pea masala: While the rice is cooking, place the peas in large saucepan and pour over 500ml / 1 pint boiling water. Cook for 5 minutes, drain and place the peas in a bowl.
  7. In the same large saucepan, heat the remaining butter and cook the onion for 2 minutes until soft but not coloured. Add the curry powder and mix well. Carefully stir in the cream and garlic and season to taste. Simmer for 5 minutes, add the peas and keep warm until ready to serve.
  8. Finish the rice: Drain the rice and mix in the coriander.
  9. Serve the chicken sliced, along side the rice and pea masala.

See it on my blog

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Reviews (1)


Great recipe! I made it with chickpea because i didn't have garden peas. - 17 Mar 2016

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