Indian Chicken One-pot

One-pot recipes are my favourite, especially those that the whole family love. All the ingredients require minimal chopping and disappear under a lid, and then reappear perfectly made after I have done all the other jobs on my to-do list!

Healthy, fresh and delicious.


For the main
2-3 tsp Shemin’s Garam Masala
600g Boneless thigh or chicken breast, cut into bite sized pieces
1 tbsp Olive oil
1 large Onion, thinly sliced
100g Shemin’s Indian Curry Paste
90g Dried apricots, roughly chopped
250g Brown basmati rice, rinsed
250g Ready to eat puy lentils
750ml Chicken or vegetable stock
Juice of ½ lime or lemon
100g Flaked almonds or pine nuts to serve

For the mint raita
½ Cucumber
300g Greek yoghurt
2 tbsp Fresh mint leaves
Salt to taste


  1. In a bowl, rub the garam masala all over the chicken and set aside.
  2. Put the olive oil in a heavy based pan over a medium heat and fry the onions until softened – about 10 minutes.
  3. Add the chicken pieces to the onions and brown all over.
  4. Add Shemin’s Indian Curry Paste and cook for 2-3 minutes mixing it in with the chicken and onions.
  5. Stir in the rice, lentils, apricots, lemon or lime juice and stock. Bring to the boil. Lower the heat to a gentle simmer, cover and cook for 40 minutes until the rice is just soft.
  6. Turn off the heat and allow to rest for 10-15 minutes.

To make raita, de-seed the cucumber by cutting it in half lengthways and running a teaspoon down the center. Finely chop the flesh of the cucumber and mix it in with the yoghurt, mint and salt.

Serves 5-6

Products used in this recipe