Chicken curry with basmati rice

Chicken curry with basmati rice

More Home Comforts
Peter Cassidy

This is better than any takeaway, and ready in less time than it would take to get one delivered! I’m fortunate to work with some amazing Indian chefs, and this is my adaption of one of their most popular recipes.


Quantity Ingredient
200g basmati rice
40g unsalted butter
1 tablespoon vegetable oil
1 onion, finely sliced
50g medium curry paste
4 small chicken breasts, cut into 2cm thick slices
200g tinned chopped tomatoes
300ml coconut milk
2 tablespoons roughly chopped coriander leaves
2 tablespoons roughly chopped mint leaves
1 lime, juiced
sea salt
freshly ground black pepper
3 tablespoons desiccated coconut, lightly toasted


  1. Place the basmati rice in a medium saucepan, then pour on 400ml of cold water and add a knob of butter. Cover with a lid, then set over a high heat and bring to a simmer. Reduce the heat to low and cook for 12–15 minutes, while you make the curry.
  2. Heat a large sauté pan or wok until hot. Add the vegetable oil and onion, and stir-fry for 2–3 minutes, until just softening, then add the curry paste and stir-fry for 1 minute. Add the chicken and stir to coat in the sauce, then add the tomatoes and coconut milk, and bring to the boil. Reduce the heat and simmer for 10 minutes until the chicken is cooked through and the sauce has thickened slightly. Stir in the chopped coriander and mint, then add the lime juice and the rest of the butter, and season to taste with salt and pepper.
  3. The rice should be cooked by now – lift the lid and see if all the water has been absorbed. The rice should have little pockmarks all over it and be light and fluffy, in separate grains.
  4. Serve the rice with a ladleful of chicken curry and the toasted desiccated coconut.
Home Comforts
British food
classic recipes
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