Home Recipes Classic Chicken Curry

Classic Chicken Curry

From Tilda Kitchen

  • 31 - 60 Minutes
  • Easy
  • Serves 2



  • ⅔ cup Tilda Pure Basmati
  • 2 tsp sunflower oil
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • 1 large chopped onion
  • 2 cloves garlic, crushed
  • ½-inch piece ginger, peeled and grated
  • ½ tsp chili powder
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tbs tomato puree
  • 2 diced chicken breasts
  • ⅔ cup water
  • ½ green bell pepper, diced
  • Fresh cilantro
  • 1 tsp lemon juice

  1. Dry-fry the cumin and mustard seeds until they begin to pop. Then remove them from the heat and grind in a pestle and mortar.
  2. Fry the onion, garlic, and ginger until they soften and turn 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 bell 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, and allow to stand for 2 minutes.
  6. Serve the curry with Tilda Basmati Rice and garnish with fresh cilantro and a squeeze of lime.