450g boneless, skinless chicken thighs, each one trimmed and cut into approx. 6 pieces
3 tablesp. rapeseed or olive oil
1 medium onion, finely chopped
3 garlic cloves, peeled and crushed
5cm piece fresh ginger, grated
Seeds from 6 green cardamom pods
1 teasp. ground coriander
1 teasp. ground turmeric
½ teasp. garam masala
1 teasp. chilli powder
300mls passata
200mls stock or water
2 small cinnamon sticks
160mls coconut milk
Salt and ground black pepper
To Serve: Fresh coriander, Naan Bread and salad
Bookmark Recipe
Indian Chicken Curry with Pilaf Rice
Nutrition per serving
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kcal540 kcal
-
protein29g
-
total fat23g
-
saturates11g
-
iron3.0mg
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carbs56g

Ingredients
25g butter
1 medium onion, peeled and finely diced
1 small cinnamon stick
Seeds from 4 cardamom pods
2 cloves
1 teasp. ground turmeric
½ teasp. salt
2 bay leaves
250g basmati rice
500 ml boiling water
Chicken Curry
450g boneless, skinless chicken thighs, each one trimmed and cut into approx. 6 pieces
3 tablesp. rapeseed or olive oil
1 medium onion, finely chopped
3 garlic cloves, peeled and crushed
5cm piece fresh ginger, grated
Seeds from 6 green cardamom pods
1 teasp. ground coriander
1 teasp. ground turmeric
½ teasp. garam masala
1 teasp. chilli powder
300mls passata
200mls stock or water
2 small cinnamon sticks
160mls coconut milk
Salt and ground black pepper
To Serve: Fresh coriander, Naan Bread and salad
Pilaf Rice
25g butter
1 medium onion, peeled and finely diced
1 small cinnamon stick
Seeds from 4 cardamom pods
2 cloves
1 teasp. ground turmeric
½ teasp. salt
2 bay leaves
250g basmati rice
500 ml boiling water
Method
Copy TextIn a large, frying pan, heat a little oil over a medium heat. Add the chicken and allow to brown. Remove to a dish while you cook the onion. Add a little more oil to the pan then add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, for another 1 minute. Add the cardamom seeds, coriander, turmeric and chilli powder. Cook for another minute, stirring all the time.
Then add back the chicken along with, passata, stock or water and the cinnamon sticks. Season with salt and black pepper. Bring to a simmer. Cook, stirring occasionally, until the mixture thickens, and the chicken is cooked. This will take about 20 minutes. Add the coconut milk and the garam masala and heat gently.
Meanwhile cook the rice: Melt the butter in a medium-sized saucepan. Add the diced onion, cinnamon stick, cloves, cardamom seeds, turmeric, salt and bay leaves. Cover with a lid and cook on a low heat for 5-10 minutes until the onions are very soft but not brown, stirring occasionally.
Add in the basmati rice and stir to coat the rice in the onions and spices. Pour in the boiling water and bring back to the boil. Cover with a lid and turn the heat right down. Continue cooking for 8 minutes or until all the water is absorbed.
Remove from the heat and allow the rice to steam, with the lid on, for 5 minutes.

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Learn moreMethod
Copy TextIn a large, frying pan, heat a little oil over a medium heat. Add the chicken and allow to brown. Remove to a dish while you cook the onion. Add a little more oil to the pan then add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, for another 1 minute. Add the cardamom seeds, coriander, turmeric and chilli powder. Cook for another minute, stirring all the time.
Then add back the chicken along with, passata, stock or water and the cinnamon sticks. Season with salt and black pepper. Bring to a simmer. Cook, stirring occasionally, until the mixture thickens, and the chicken is cooked. This will take about 20 minutes. Add the coconut milk and the garam masala and heat gently.
Meanwhile cook the rice: Melt the butter in a medium-sized saucepan. Add the diced onion, cinnamon stick, cloves, cardamom seeds, turmeric, salt and bay leaves. Cover with a lid and cook on a low heat for 5-10 minutes until the onions are very soft but not brown, stirring occasionally.
Add in the basmati rice and stir to coat the rice in the onions and spices. Pour in the boiling water and bring back to the boil. Cover with a lid and turn the heat right down. Continue cooking for 8 minutes or until all the water is absorbed.
Remove from the heat and allow the rice to steam, with the lid on, for 5 minutes.
Serving Suggestions
Remove the bay leaves and cinnamon sticks from the curry and the rice. Sprinkle chopped coriander leaves over the curry and serve with the rice and warm naan bread.
Indian Chicken Curry

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