Tilda Kitchen Recipe created by Tilda Kitchen

Classic Chicken Curry

40 mins
  • Serves 2
  • Quick & Easy
  • Prep: 10 mins
  • Cook: 30 mins


  • 120g Tilda Pure Basmati
  • 2 tsp sunflower oil
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • 1 large chopped onion
  • 2 cloves garlic, crushed
  • 1cm ginger, peeled and grated
  • ½ tsp chilli powder
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tbsp tomato puree
  • 2 diced chicken breast
  • 150ml water
  • ½ green pepper diced
  • Fresh coriander
  • 1 tsp lemon juice


  1. Dry fry the cumin and mustard seeds until they begin to pop, remove from the heat and grind in a pestle & mortar.
  2. Fry the onion, garlic and ginger until it softens and turns brown.
  3. Add all spices to the cumin and mustard seeds and mix in the tomato puree to make a paste. Add it to the pan and continue to fry for 1-2 minutes.
  4. Next add the chicken and continue to cook for approx. 5 minutes. Pour in the water and simmer on a medium heat for a further 20-25 minutes. Add the green pepper and continue to cook for a further 5 minutes.
  5. Meanwhile bring a large pan of water to the boil, pour in the rice and bring to a simmer for 12-15 minutes, drain, allow to stand for 2 minutes.
  6. Serve curry with Tilda Basmati Rice and garnish with fresh coriander and a squeeze of lime.

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