Home Recipes Classic Chicken Curry

Classic Chicken Curry

From Tilda Kitchen

  • 31 - 60 Minutes
  • Easy
  • Serves 2



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 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 the paste 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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