Indian Spiced Chicken & Rice

This recipe is full of nourishing spices and chicken broth to support you through the winter months.  Plus its easy to bulk up with lots of vegies to serve a crowd.


  • 500g Free Range Chicken Breast, cubed
  • 2 tbsps butter
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 tsp fresh ginger, grated
  • 1 cup cauliflower florets
  • 1 red capsicum, diced
  • 1-2 corn cobs, kernels sliced off or use a tin
  • 3 cups fresh spinach
  • 1/2 tsp each of fine sea salt & black pepper
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne
  • 1/2 tsp ground cardamom
  • 1/2 tsp smoked paprika
  • 1 cup white rice
  • 400g diced tomatoes or passata
  • 2 tbsp tomato paste
  • 2 cups chicken broth
  • 1/4 cup coconut cream


  • Heat a large saucepan over medium heat and melt butter.  Add in onion, garlic, ginger and cauliflower.  Cook stirring every few minutes until onion is translucent and cauliflower softens.  You can put the lid on during the process if you want your cauliflower soft but I didn’t.
  • Add in all your spices and stir for 1 min to bring out the aromatics.  Add chicken and stir to sear on all sides.
  • Pour in rice and cook for another minute, stirring constantly.
  • Add in capsicum, corn, diced tomatoes or passata, tomato paste and chicken broth.  Cover and cook for 20-30 mins stirring every 10 mins until the rice has soaked up the broth.
  • Add spinach and coconut cream and cook until spinach has wilted.
  • You might like to add some chilli flakes and season as necessary.  Serve warm and garnish with parsley or coriander.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!


  • Family loved it! …even my 11yo fussy one. I added in some carrots and parsnip when frying up the cauliflower. Then set aside while I fried the chicken. Thanks for sharing

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