SunRice

Indian Chicken Curry with Basmati Rice

I am using:

Prep time

15min

Cook time

60min

Enjoy exotic flavours at home with this delicious Indian chicken curry recipe! This dish is full of tasty spices and is best served with basmati rice.

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.
  • 250 g SunRice Basmati Rice

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

  • 400 g Tomatoes (chopped, canned)

  • 2 tbsp Ghee (or olive oil)

  • 1 Ginger (finely chopped)

  • 1 clove Garlic (finely chopped)

  • 1 tsp Cumin (ground)

  • ½ tsp Coriander (ground)

  • ½ tsp Cayenne Pepper

  • 1 tsp Garam Masala

  • 1 tsp Turmeric (ground)

  • 500 ml Chicken Stock

Basmati

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.

Characteristics

Fluffy

Fluffy

Firm

Firm

Longer Grains

Longer Grains

Photo of Indian Chicken Curry with Basmati Rice

Method

  • Fry the chicken in a large frying pan in hot ghee for 1-2 minutes.

  • Add the ginger, garlic, cumin, coriander, cayenne pepper and garam masala, fry briefly and then add the tomatoes and approximately 150ml water.

  • Add a little salt and simmer gently for around 30 minutes. Stir from time to time and add a little more water if required.

  • Add the turmeric, cumin and a little salt to the stock and bring to the boil. Add the rice, cover and simmer for around 20 minutes over a low heat.

  • Finally, season the curry to taste with salt and ground black pepper and arrange on plates with the rice. Serve with naan bread and yoghurt dip if desired.


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