Chicken Curry and Rice

This is a basic chicken curry recipe using classic Indian spices, perfect for kids and those with mild taste buds.  It has loads of flavour and will satisfy both your exotic spice cravings and your stomach with a guaranteed feeling of being full. 


50 min



Good for:

  • Hearty and filling meal
  • Indian alternative for kids
  • Simple make


  • 1 tbsp oil
  • ½ inch root ginger, peeled and finely chopped
  • 1 clove of garlic, peeled and finely chopped
  • ½ small onion, peeled and finely chopped
  • ½ tspn ground cumin
  • ½ tspn ground coriander
  • A pinch of ground cinnamon
  • 1 chopped boneless, skinless chicken breast
  • 1 carrot, peeled and chopped
  • 1 tin (225g) of chopped tomatoes
  • 100ml of chicken or vegetable stock
  • 1 tbsp plain full fat yogurt
  • 1 tbsp washed and finely chopped fresh coriander

Kitchen things you’ll need:

  • Large pot
  • Medium bowl
  • Non stick frying pan

Making it:

  1. Heat the oil in the pan.
  2. Blend the ginger, garlic and onion in a food processor.
  3. Add a tbsp. of water if the paste is thick and then cook on medium-low heat for 5min.
  4. Add and stir in the cumin, coriander, and cinnamon and cook for an additional 3 min.
  5. Stir fry the chicken in the curry sauce for 4 min until coloured, and then add the carrots along with the tomatoes and stock.
  6. Cook for another 20min until the carrots are soft.
  7. Add the yogurt just before serving by swirling on top then garnish with coriander.
  8. Serve on a bed of steamed or cooked rice.


  • You can store the curry in the fridge for up to 2 days or freeze immediately for a good month.

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