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Classic Chicken Curry

Classic Chicken Curry

The warm spices in this easy classic recipe are the reason to keep coming back to it.

  • 31 - 60 Minutes
  • Easy
  • Serves 2




  • 1 pouch Tilda® Ready to Heat Pure Basmati
  • 2 tsp vegetable oil
  • 1 tsp ground cumin
  • ½ tsp ground mustard seed
  • ½ cup onion, small dice
  • 2 cloves garlic, minced
  • ½-inch piece ginger, peeled and grated
  • ½ tsp chili powder
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 Tbsp tomato puree
  • 2 diced chicken breasts
  • ⅔ cup water
  • ½ green bell pepper, diced
  • Fresh cilantro
  • 2 lemon wedges

How to make Classic Chicken Curry

  1. Heat the oil in a pan over medium heat. Add the onion, garlic and ginger and cook until onions soften and begin to brown, about 5 minutes.

  2. Add the chili powder, coriander, turmeric, cumin, mustard and tomato puree to the pan and continue to cook an additional 2 minutes.

  3. Add the chicken and continue to cook, stirring for 5 minutes. Pour in the water and simmer, stirring occasionally for 10 minutes. Add the green bell pepper and continue to simmer another 5 minutes.

  4. Meanwhile, heat the rice according to package directions.

  5. Serve the curry alongside the rice and garnish with fresh cilantro and a squeeze of lemon.

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