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    You are in: Home / Recipes / Chicken Curry in Crispy Rice Cases Recipe
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    Chicken Curry in Crispy Rice Cases

    Chicken Curry in Crispy Rice Cases. Photo by Baby Kato

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    **Jubes**'s Note:

    This makes 6 individual chicken curry pies. You can vary the amount of curry paste used to suit your taste. Great for luch or serve with a salad or veges for dinner. A winner with the kids too! For gluten free-just ensure your flour mix and curry paste are gluten free

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    Units: US | Metric


    1. 1
      Preheat oven to 180 degrees Celsius.
    2. 2
      Grease and line 6 3/4 cup capacity pie pans (alternatively you can use muffin pans).
    3. 3
      Combine the egg and flour in a large bowl. Add the rice and ensure well mixed.
    4. 4
      Press 1/2 cup rice mix into the base and sides of each pan to form the pie shell. Its best to you wet hands.
    5. 5
      Bake 10 to 15 minutes or until lightly golden and firm to the touch. Remove from the pans whilst still warm.
    6. 6
      Heat the oil in a pan and cook the onion until tender. Add chicken and cook 5 minutes or until the chicken is lightly browned. Stir in the curry paste and cook for another minute.
    7. 7
      Add the coconut milk to the chicken curry mixture and stir until it comes to the boil. Simmer for 10 minutes or un til the mixture thickens. Remove from the heat and stir in the lime juice and the basil.
    8. 8
      Spoon the chicken curry mixture into the rice cases.
    9. 9

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on July 16, 2010


      Thank you for sharing Jubes. My dh & I really enjoyed this dish. A quick and easy to make, simple green curry. The rice cases are a great idea. Not difficult to make, but you do need to keep your hands wet. We really enjoyed the texture of the rice prepared this way. Beautiful presentation with excellent flavor. :)

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    • on August 25, 2009


      Like fried rice, the trick to this is, when you make rice, make extra, so you always have cooked rice in fridge/freezer for super dishes like this. You're right about the wet hands to pat the rice into shape, but it cooks into lovely little cases, very suitable for a host of fillings. The curry was easily prepared, I used breast fillets, and I prepared a well-flavoured curry which we very much enjoyed, and so attractively presented in the cases! This is actually a simple dish, and yet would be sensational to serve for guests! Easily prepared ahead, I am looking forward to presenting a platter of these the next time I entertain!

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    Nutritional Facts for Chicken Curry in Crispy Rice Cases

    Serving Size: 1 (257 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 322.9
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 1.8 g
    Cholesterol 139.0 mg
    Sodium 120.0 mg
    Total Carbohydrate 31.3 g
    Dietary Fiber 0.8 g
    Sugars 0.9 g
    Protein 28.4 g

    The following items or measurements are not included:

    green curry paste

    light coconut milk

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