Chicken Vegetable Curry

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Enjoy Indian cuisine at home with this delicious chicken vegetable curry recipe! Served with tasty capsicums and peas, this easy dish is full of flavour.

SunRice Basmati & Long Grain Blend

SunRice Basmati & Long Grain Blend

This blend of aromatic Basmati and Long Grain Rice is the gateway to Indian cuisine and produces a light fluffy texture ideal for absorbing flavours. A drier rice, Basmati grains will remain separate, which makes it a staple of Indian cooking. It tastes great with tandoori and in curries such as the classic butter chicken, or as an alternative base for a Thai massaman curry. For best results, Basmati rice should be rinsed and then soaked for 30 minutes prior to cooking. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1⅓ cup SunRice Basmati Rice

  • 600 g Chicken Breast Fillet (cut into bite-sized pieces)

  • 1 Onion (diced)

  • 2 clove Garlic (diced)

  • 2 tbsp Vegetable Oil

  • 1 tbsp Curry Powder

  • 250 ml Vegetable Stock

  • 200 ml Coconut Milk

  • 2 Red Capsicum (cut into strips)

  • 150 g Peas (thawed if frozen)

  • 1½ tsp Lemon Juice

  • 1 pinch Cayenne Pepper

  • 1 tbsp Coriander (chopped)


Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.






Longer Grains

Longer Grains

Photo of Chicken Vegetable Curry


  • To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Fry the chicken with the onion and garlic in hot oil for 2-3 minutes.

  • Add the curry powder and fry briefly before adding the stock and coconut milk.

  • Add the peppers and peas and simmer gently for around 10 minutes until cooked.

  • Season to taste with salt, a dash of lemon juice and cayenne pepper, adding more stock if necessary and serve on a bed of hot rice and garnish with coriander.

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