Creamy Chicken Curry with Rice
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Total: 35 mins
Tasting notes: Tender organic chicken breasts are simmered in a mildly spiced curry, finished with plenty of yogurt for richness and a sprinkle of vibrant coriander leaves. Served with steamed basmati rice on the side.
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Ingredients you'll need
  • 300g white basmati rice
  • 4 onions
  • 2 garlic clove
  • 4 vine tomatoes
  • 4 chicken breast fillets, boneless & skiness
  • 2 tbsp mild curry powder
  • A handful of coriander
  • 300g yogurt
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
  • 450ml boiling water
You'll need
  • Small pan
  • Measuring jug
  • Large pan
Step by step this way
  • 1.

    Fill and boil your kettle.Rinse the rice with cold water and tip it into a small pan. Add 300ml hot water from the kettle, and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently cook for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm while you finish the rest of the dish.

  • 2.

    Peel and thinly slice the onions. Peel and thinly slice the garlic clove. Chop the tomatoes into small chunks.

  • 3.

    Pour 2 tbsp oil into a large pan and warm to a medium-high heat. Rub the chicken breasts with a pinch of salt and pepper and add them to the hot pan. Fry the chicken for 2-3 mins on each side, till golden brown. Scoop the chicken out of the pan and onto a side plate. Keep the empty pan on the heat.

  • 4.

    Slide the sliced onions, tomatoes and garlic to the empty pan. Sprinkle in 1 tbsp mild curry powder and little salt and pepper. Fry the veg for 6-8 mins, till softened. Return the chicken to the pan and pour in 150ml boiling water. Bring the sauce to the boil, then cover the pan with a lid. Cook gently for 20 mins, till the chicken is cooked through.

  • 5.

    Roughly chop the coriander leaves and stalks.

  • 6.

    When the curry has cooked for 20 mins, stir the yogurt into the sauce till well combined. Warm through for a further 1-2 mins. Divide the cooked rice between shallow bowls and spoon over the chicken and sauce. Sprinkle over coriander leaves and serve.

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