This one-pan Yellow Curry Dumpling Rice Bake is the ultimate low-effort, high-reward dinner. Everything cooks together in the oven, meaning minimal prep, no stirring, and hardly any washing up. Fragrant yellow curry sauce soaks into the jasmine rice as it bakes, creating a rich, comforting base that pairs perfectly with juicy chicken, tender broccolini and plump dumplings.
It is ideal for busy weeknights when you want something warm and satisfying without standing over the stove. Finished with a drizzle of crispy chilli oil and a sprinkle of sesame seeds, this oven-baked curry delivers big flavour with very little effort.
2 Marion’s Kitchen Yellow Curry Meal Kits
1½ cups jasmine rice
2 cups water
300g chicken thigh fillets, thinly sliced
12 frozen dumplings
1 bunch broccolini, trimmed
Marion’s Kitchen Crispy Chilli Oil , to serve
Red chilli, finely sliced, to serve
Black sesame seeds, to serve
- Preheat the oven to 250°C (fan-forced).
- Add the jasmine rice and water to a large, deep baking dish and stir to combine.
- Add the yellow curry pastes and coconut milk sachets from both meal kits. Stir well until the rice is evenly coated in the curry mixture.
- Scatter the sliced chicken evenly over the rice. Arrange the dumplings and broccolini on top.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and return the dish to the oven for a further 5 minutes, or until the rice is tender, the chicken is cooked through and the dumplings are heated through.
- Finish with a generous drizzle of crispy chilli oil , sliced red chilli and black sesame seeds before serving.
