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Classic Chicken Curry

Classic Chicken Curry

  • 31 - 60 Minutes
  • Easy
  • Serves 2




  • 1 pack of Tilda Pure Basmati
  • 2 tsp of sunflower oil
  • 1 tsp of cumin seeds
  • ½ tsp of mustard seeds
  • 1 large chopped onion
  • 2 cloves of garlic, crushed
  • 1cm of ginger, peeled and grated
  • ½ tsp of chilli powder
  • 1 tsp of ground coriander
  • ½ tsp of turmeric
  • 1 tbsp of tomato puree
  • 2 diced chicken breasts
  • 150ml of water
  • ½ green pepper diced
  • Fresh coriander
  • 1 tsp of 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. Microwave rice as per packet instructions.

  6. Serve curry with Tilda Basmati Rice and garnish with fresh coriander and a squeeze of lime.