SunRice

Chicken Curry with Turmeric Basmati Rice

I am using:

Prep time

10min

Cook time

30min

Recipe by: Lyndi Cohen


This fragrant, quick and healthy recipe is perfect for a midweek meal or meal prep. Basmati rice is perfect for serving with curry. Add a dash of turmeric for an even healthier twist on this pantry staple.

SunRice Basmati Rice

SunRice Basmati Rice

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 null people. Amended serving sizes for 1, 2, 4, 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.

  • cup SunRice Basmati Rice (raw)

  • tsp Turmeric

  • cup Vegetable Stock (sodium reduced)

  • tbsp Extra Virgin Olive Oil

  • tbsp Red Curry Paste

  • clove Garlic

  • g Chicken Stir-Fry Strips

  • Capsicum (deseeded, chopped)

  • Zucchinis (chopped)

  • ml Coconut Milk

  • can Chickpeas (drained)

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 Chicken Curry with Turmeric Basmati Rice

Method

  • Rinse rice with water until the water runs clear.

  • Add rice to a medium saucepan with stock, 1 tbsp oil and 2 tsp Turmeric.

  • Bring to the boil. Once boiling, simmer covered for 15 minutes. Turn off heat and leave for another 5 min.

  • Meanwhile, add remaining oil, turmeric, curry paste and garlic to a large frying pan. Cook for 1-2 min, or until fragrant.

  • Add chicken and cook for 5 min, stirring occasionally. Add coconut milk, chickpeas, zucchini and capsicum. Cook for 6-8 min, or until vegetables are cooked to your liking. Season with salt and pepper to taste.

  • NOTES

  • Use a gluten-free curry paste and stock to make this recipe gluten free.

  • Red curry paste is delicious and mild. Opt for a green curry paste for more heat. I like to use less curry paste to start as you can always add more to your liking.

  • This recipe is naturally dairy-free.

  • Swap chicken strips for chopped tofu, haloumi or a meat-substitute mince to make this recipe vegetarian. Nuts like cashews can also be added instead of meat for additional protein and healthy fats.

  • To make kale chips: Strip kale from the stems, drizzle with garlic extra virgin olive oil, top with salt and chilli flakes. Place on baking tray and cook in an oven at 180 degrees C for 5 minutes, or until crispy.

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