Name: Julie Goodwin’s one pan chicken pilaf
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: ½ cup (70g) slivered almonds; 2 ½ tablespoons olive oil; 600g chicken thigh fillets, cut into 2cm pieces; 2 medium (300g) brown onions, chopped; 2 cloves garlic, chopped finely; 2 sprigs fresh curry leaves; 1 tablespoon brown mustard seeds; 1 teaspoon ground cumin; 1 teaspoon ground cardamom; 1 teaspoon ground turmeric; ½ teaspoon ground nutmeg; 1 cup (200g) basmati rice, rinsed; 400g can diced tomatoes; 2 cups (500ml) chicken stock; ¼ cup loosely packed fresh coriander leaves; natural yoghurt, to serve

Julie Goodwin dishes up a flavour-packed dinner with her delicious one pan chicken pilaf. Chicken thigh fillets and rice are cooked with aromatic spices for a maximum flavour, minimal effort meal you’ll love.

Ingredients

½ cup (70g) slivered almonds

2 ½ tablespoons olive oil

600g chicken thigh fillets, cut into 2cm pieces

2 medium (300g) brown onions, chopped

2 cloves garlic, chopped finely

2 sprigs fresh curry leaves

1 tablespoon brown mustard seeds

1 teaspoon ground cumin

1 teaspoon ground cardamom

1 teaspoon ground turmeric

½ teaspoon ground nutmeg

1 cup (200g) basmati rice, rinsed

400g can diced tomatoes

2 cups (500ml) chicken stock

¼ cup loosely packed fresh coriander leaves

natural yoghurt, to serve

Method

Heat a deep large frying pan over medium-high heat; add the almonds. Cook, stirring, until the almonds are light golden brown. Remove from pan.

Add 3 teaspoons of the oil to hot pan. Cook half the chicken over high heat, stirring, for 3 minutes or until golden; transfer to a bowl. Repeat with another 3 teaspoons of oil and remaining chicken; place in bowl.

Heat the remaining oil to the pan over medium heat; cook the onion and garlic, stirring, for 5 minutes until soft and fragrant. Add the curry leaves and mustard seeds; cook, stirring, for 1 minute or until the seeds are fragrant and start to pop. Add the remaining spices and rice; cook, stirring, for a further 1 minute.

Stir in the diced tomatoes and chicken stock; bring to the boil. Stir in the chicken; reduce the heat to medium-low. Cook, covered, for 15 minutes or until the liquid is absorbed and the rice is just tender. You may need to stir constantly in the last few minutes as the pilaf dries out. The dish is ready when it is quite dry. Season to taste with salt and freshly ground black pepper.

Scatter with the almonds and coriander leaves; serve with yoghurt.

Julie Goodwin’s tip

Fresh curry leaves are available from supermarkets, green grocers or Indian food stores.
Julie Goodwin

What to serve with this chicken pilaf

Julie Goodwin’s one pan chicken pilaf served in bowls, topped with yoghurt and fresh coriander.

Serve Julie Goodwin’s chicken pilaf with crunchy almonds, fresh coriander and natural yoghurt.

Which rice works best in pilaf?

Julie’s recipe uses basmati rice, a white, fragrant long-grained rice that fluffs up beautifully when cooked. Basmati rice should be washed thoroughly before cooking to remove excess starch.

Can chicken pilaf be made ahead?

This recipe is best served immediately. It is not suitable to freeze or microwave.

What is chicken pilaf?

Chicken pilaf is a beloved chicken and rice dish, cooked in a broth with fragrant spices. It’s a dish that is common to many parts of the world, though is believed to have originated in Persia.

This recipe ran in The Australian Women’s Weekly in 2016 and was published online in 2025.

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Julie Goodwin

The inaugural winner of MasterChef Australia, Julie Goodwin has re-joined The Australian Women's Weekly as a monthly columnist, sharing her family favourite recipes. One of Australia's most well known home cooks, Julie released her memoir Your Time Starts Now in 2024, and runs a cooking school in NSW. She previously wrote recipes for The Weekly for nearly decade.