Chicken Lamprais
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 300 g basmati rice
- 500 g chicken thigh fillets, diced
- 2 onion, finely sliced
- 2 tbsp sri lankan roasted curry powder
- 150 g aubergine, diced
- 1 tbsp cider vinegar
- 2 eggs
- 10 curry leaves
- 3 tbsp coconut oil
- 1 cinnamon stick
Nutrition (per serving)
- Calories
- 598 kcal
- Protein
- 35.6 g
- Carbohydrate
- 66.7 g
- of which sugars
- 5.5 g
- Fat
- 19.7 g
- of which saturates
- 11 g
- Fibre
- 4.7 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Hard-boil the eggs for 9 minutes, then cool under cold water, peel and halve.
- 2
Heat half the coconut oil in a pan, add the cinnamon stick and half the sliced onion, and fry for 8 minutes until golden.
- 3
Add half the curry leaves, then stir in the sri lankan roasted curry powder, add the chicken and cook for 8-10 minutes, stirring, until no pink remains. Set aside.
- 4
Heat the remaining oil in a separate pan, add the aubergine and remaining onion, and fry for 8 minutes until golden; stir in the cider vinegar and cook for 2 minutes more to make a quick moju.
- 5
Cook the basmati rice according to the pack instructions until just tender, then stir through the remaining curry leaves.
- 6
Divide the rice between 4 large squares of foil.
- 7
Top each with some of the chicken curry, a spoonful of the aubergine moju and half a boiled egg.
- 8
Fold the foil into sealed parcels and bake at 180C (160C fan, gas 4) for 15 minutes to let the flavours meld.
- 9
Open carefully and serve hot.

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