Bombay Chicken and Rice

    1 hour 20 mins

    Chicken pieces are brushed with a butter and curry mixture and baked in rice, seasonings and dried fruit.

    72 people made this

    Serves: 6 

    • 185 g uncooked long-grain white rice
    • 170 g diced dried mixed fruit
    • 85 g chopped onion
    • 6 g sugar
    • 6 g salt
    • 475 ml water
    • 1362 g chicken, cut into pieces
    • 30 g butter, melted
    • 8 g curry powder, divided
    • 1 g paprika

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C.
    2. In a medium sized baking pan about 22cm x 30cm, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken pieces on top. In a small bowl, blend butter, curry powder and paprika and brush over chicken. Cover baking pan tightly with foil and bake 1 hour or until chicken juices run clear and rice is tender.

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    Reviews in English (65)


    This wonderful dish got 5 stars from everyone in a very picky family! The flavor was superb and it couldn't have been easier to prepare. I was a little confused on the addition of the curry powder though. The ingredients called for 4 tsps of curry, divided, but it didn't tell where to put the divisions in the recipe. I decided to put 2 tsp in with the rice and 2 tsps in with the butter mixture. Think I must have done it right because it was delish!! Oh, it only took 45 minutes to cook instead of an hour. Thank you for a GREAT recipe!  -  06 Nov 2006  (Review from Allrecipes US | Canada)


    This is one of the best Indian recipes out there! You get great Indian flavor but it's easy, and leaves your house smelling wonderful. I agree with the rest of the reviewers who said it only needed 45 minutes to cook. For the dried fruit I used a mix that I got in the bulk food section of my grocery store--it had raisins, cranberries, dried pineapple and dried mango. Those fruit flavors were delicious in this dish!  -  17 Apr 2007  (Review from Allrecipes US | Canada)


    I cut this in half and used two small boneless skinless chicken breasts to serve two. For the dried fruit I used apricots. Wonderful! I will be making this over and over again! Edited to add: I've since found that this is even better with boneless skinless thighs. The thighs are more moist than the breasts.  -  10 Jan 2007  (Review from Allrecipes US | Canada)