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Experience bold and warming flavours in this Curried chicken pilaf. Quick to make, it’s a perfect weeknight dinner option.

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes, (+ 5 mins standing time)
Curried chicken pilaf


  • 1 tbs peanut oil
  • 6 Coles RSPCA Approved Chicken Thigh Fillets, coarsely chopped
  • 1 brown onion, finely chopped
  • 1cm-piece ginger, finely grated
  • 2 tbs mild curry paste
  • ½ cauliflower, cut into small florets
  • 1 cup (200g) basmati rice
  • 1½ cups (375ml) salt-reduced chicken stock
  • 1 cup (120g) frozen peas
  • ½ cup (75g) unsalted roasted cashews, coarsely chopped
  • Coriander leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half the oil in a large saucepan over high heat. Add half the chicken. Cook, turning occasionally, for 3 mins or until golden all over. Transfer to a bowl. Repeat with remaining chicken.
  2. Step 2

    Heat remaining oil in the pan. Add the onion and ginger and cook, stirring, for 5 mins or until onion softens. Add the curry paste and cook for 1 min or until fragrant.
  3. Step 3

    Add the cauliflower, chicken and rice. Stir to combine. Pour over the stock and bring to the boil. Reduce heat to low and cook, covered, for 12 mins or until liquid is almost absorbed. Scatter the peas over the rice and cook for 3 mins or until liquid is absorbed and rice is tender. Set aside, covered, for 5 mins to rest.
  4. Step 4

    Add cashews and use a fork to stir through with the peas. Divide among serving bowls. Top with coriander.