Indian Chicken Curry with Basmati Rice

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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 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 Indian Chicken Curry with Basmati Rice


  • 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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