SunRice

Chicken Curry with Turmeric Basmati Rice

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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 & 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 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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