Slow-cooked chicken served with curry masala rice

This comforting dish brings tender, slow-cooked chicken paired perfectly with fragrant curry masala rice. With just a handful of simple ingredients and a little patience, you’ll create a meal that’s rich in flavor and incredibly satisfying. Perfect for a cozy dinner that feels both special and effortless.

Ingredients:

For the chicken:

• 1 whole chicken
• 1 can of peeled tomatoes
• Half a small coffee cup of olive oil
• A few sprigs of fresh rosemary
• 4-5 garlic cloves
• 1 liter of chicken or vegetable stock*
• Spice mix: 1 tablespoon smoked paprika, 1 tablespoon whole peppercorns, 1 teaspoon smoked salt (regular salt can be used, but the paprika must be smoked)
• A few bay leaves

For the rice:

• 200 g long-grain rice
• 50 g butter
• 3-4 bell peppers
• Salt and pepper
• 1 heaping teaspoon curry masala (or regular curry, whichever you have)
• 1 onion

Preparation:
Use a cast-iron pot or any oven-safe pot with a lid. Rinse the chicken and place it inside the pot. Add the olive oil, spices, sliced garlic, and the canned tomatoes with their juice. Mix everything thoroughly by hand to combine.

Preheat the oven to 150–160°C (300–320°F).

Next, add the stock* and the rosemary sprigs, broken into smaller pieces. Cover the pot with the lid and place it in the oven. Let it cook undisturbed for about 3 to 3½ hours.

If you don’t have store-bought or homemade stock, you can make it by boiling organic or salt-free soup concentrate cubes (or regular ones if those aren’t available), using one cube per 500 ml of water. Adjust the quantity based on how much stock you need.

Whenever I boil vegetables or meat for different recipes, I save the resulting broth in labeled freezer bags to use later whenever needed—you can do the same if you prefer not to buy or make stock cubes.

You can also simply use a liter of water, but using stock will definitely enhance the flavor.

After the 3 hours are up, take the pot out of the oven and carefully remove the lid. Let it cool for about 30 minutes, or until it’s cool enough to handle. Then, shred the meat into tender, flavorful strips, separating it from the bones, ready to be served.

You can find the instructions for preparing the rice here.

Serve the chicken alongside the rice, spooning some of the flavorful sauce from the pot over both. I can assure you, the wait is well worth it, as the result is absolutely delicious!

If you try the recipe, let me know how you liked it! 😊

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