Easy Chicken Curry

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This delicious and easy chicken curry is a perfect recipe idea for a simple to make dinner! Enjoy this flavoursome dish with a side of rice and cucumber.

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.
  • 1 tbsp Vegetable Oil

  • 1 Large Brown Onion (sliced)

  • 600 g Chicken Breast or Thigh Fillets (chopped)

  • 2 clove Garlic (crushed)

  • 2 tbsp Curry Powder

  • 1 tbsp Ginger Root (finely grated)

  • 400 g Crushed Tomatoes

  • ½ cup Light Thickened Cream

  • Salt (to taste)

  • 450 g SunRice Microwave Basmati Rice

  • Coriander Leaves (to serve)

  • Roasted Cashews (coarsely chopped)

  • Cucumber (to serve)


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 Easy Chicken Curry


  • Heat oil in a large non-stick frying pan over a medium heat. Add onion and cook 5 minutes, stirring occasionally. Increase heat, add chicken and cook 5 minutes, until brown. Add garlic and curry powder and cook, stirring for 1 minute longer.

  • Add ginger, tomatoes and cream. Simmer for 10 minutes or until chicken is cooked through, stirring occasionally. Season with salt.

  • To cook the rice, simply massage the pouch to separate the grains and place in the microwave for the required time as indicated on the packet.

  • Top curry with coriander and cashews. Serve with rice and cucumber.

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