SunRice

Chicken Vegetable Curry

I am using:

Prep time

5min

Cook time

20min

Enjoy Indian cuisine at home with this delicious chicken vegetable curry recipe! Served with tasty capsicums and peas, this easy dish is full of flavour.

SunRice Basmati Rice

SunRice Basmati Rice

- Blend of aromatic Basmati and Long Grain Rice - Light fluffy texture, ideal for absorbing flavours - Basmati grains remain separate, suitable for Indian cooking - Pairs well with tandoori, butter chicken, and Thai massaman curry - Rinse and soak for 30 minutes before cooking - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1⅓ cup SunRice Basmati Rice

  • 600 g Chicken Breast Fillet (cut into bite-sized pieces)

  • 1 Onion (diced)

  • 2 clove Garlic (diced)

  • 2 tbsp Vegetable Oil

  • 1 tbsp Curry Powder

  • 250 ml Vegetable Stock

  • 200 ml Coconut Milk

  • 2 Red Capsicum (cut into strips)

  • 150 g Peas (thawed if frozen)

  • 1½ tsp Lemon Juice

  • 1 pinch Cayenne Pepper

  • 1 tbsp Coriander (chopped)

Basmati

Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.

Characteristics

Fluffy

Fluffy

Firm

Firm

Longer Grains

Longer Grains

Photo of Chicken Vegetable Curry

Method

  • To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Fry the chicken with the onion and garlic in hot oil for 2-3 minutes.

  • Add the curry powder and fry briefly before adding the stock and coconut milk.

  • Add the peppers and peas and simmer gently for around 10 minutes until cooked.

  • Season to taste with salt, a dash of lemon juice and cayenne pepper, adding more stock if necessary and serve on a bed of hot rice and garnish with coriander.

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