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Chicken Curry with Basmati Rice

Chicken Curry with Basmati Rice

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With just nine ingredients, this is a comforting chicken curry you can whip up in under an hour. Rajah Mild & Spicy gives this dish just a gentle kick of heat, so it's a great 'starter' curry for kids! Serve with hot Basmati rice.

Preparation time


1/2 cup vegetable oil
1 onion finely chopped
2 tbsp Rajah Mild & Spicy curry powder
2 cloves garlic crushed
1 x 5 cm piece fresh ginger root grated
2 ripe tomatoes grated
1 tbsp tomato paste
1 kg chicken portions
1 1/2 cups boiling water
8 - 10 small potatoes peeled and quartered
boiled basmati rice to serve

Preparation method

Heat the oil in a large pot.
Fry the onion until softened – about 5 minutes.
Add the Rajah Mild & Spicy, garlic and ginger and sauté for 2 minutes.
Add the grated tomato, tomato paste and simmer to form a thick sauce.
When you see the oil coming to the top of the sauce, add the chicken pieces and 1 ½ cups boiling water.
Simmer for 20 minutes then add the potatoes and cook for a 20 minutes until the potatoes are soft.
Serve the curry with boiled basmati rice.

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