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Chicken Curry and Rice

Chicken Curry & Rice

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This is a basic chicken curry recipe using classic Indian spices. Purée the rice for babies under 9 months to avoid choking hazard.
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Ingredients

  • 1 tablespoon sunflower oil
  • 1 cm root ginger, peeled and finely chopped
  • 1 clove garlic, peeled and finely chopped
  • ½ small onion
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 1 chicken breast, boneless, skinned, chopped
  • 1 carrot, peeled and chopped
  • 225g canned chopped tomatoes
  • 100ml low salt chicken stock
  • 1 tablespoon plain full-fat yoghurt
  • 1 tablespoon fresh coriander, washed and finely chopped

Method

Step 1

Heat the oil in a nonstick frying pan. Blend the ginger, garlic and onion in a food processor. Add a tablespoon of water if the paste is very thick. Transfer to the frying pan and cook on medium–low heat for 5 minutes. Stir in the cumin, coriander and cinnamon. Cook for 2–3 minutes.

Step 2

Stir-fry the chicken in the curry sauce for 3–4 minutes until coloured. Add the carrot to the curry along with the tomatoes and stock, reduce to a simmer, and cover. Cook for 15–20 minutes, until the carrots are soft and the chicken cooked through. Purée for babies under 9 months. Just before serving, swirl in the yoghurt and sprinkle the coriander on top.

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