Chicken Vegetable Curry | Rice Recipes | SunRice

Chicken Vegetable Curry

Easy

< 20 Minutes

Serves 4

Chicken Vegetable Curry

Ingredients Method

Ingredients


Basmati 2Kg Png Transparent How to Cook White Rice

Method


  1. To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  2. Fry the chicken with the onion and garlic in hot oil for 2-3 minutes.

  3. Add the curry powder and fry briefly before adding the stock and coconut milk.

  4. Add the peppers and peas and simmer gently for around 10 minutes until cooked.

  5. Season to taste with salt, a dash of lemon juice and cayenne pepper, adding more stock if necessary and serve on a bed of hot rice and garnish with coriander.

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Chicken Vegetable Curry

Easy

< 20 Minutes

Serves 4

N/A

Ingredients


Method


  1. To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  2. Fry the chicken with the onion and garlic in hot oil for 2-3 minutes.

  3. Add the curry powder and fry briefly before adding the stock and coconut milk.

  4. Add the peppers and peas and simmer gently for around 10 minutes until cooked.

  5. Season to taste with salt, a dash of lemon juice and cayenne pepper, adding more stock if necessary and serve on a bed of hot rice and garnish with coriander.