Chicken Curry With Rice Recipe

Name: Chicken Curry With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 12 ounce butter; 1 small onion, finely diced; 1 green pepper, finely diced; 1 tablespoon curry powder; 2 tablespoons plain flour; 400 ml chicken or 400 ml vegetable stock; 1 small apple, finely diced; 1 tablespoon desiccated coconut; 1 tablespoon sweet chutney; 3 chicken breast fillets, cut into chunks (optional); 1 pinch salt; 1 pinch pepper; 1 red chili pepper, finely diced; 225 g long grain rice

Servings: persons

2 tablespoons olive oil
12 ounce butter
1 small onion, finely diced
1 green pepper, finely diced
1 tablespoon curry powder
2 tablespoons plain flour
400 ml chicken or 400 ml vegetable stock
1 small apple, finely diced
1 tablespoon desiccated coconut
1 tablespoon sweet chutney
3 chicken breast fillets, cut into chunks (optional)
1 pinch salt
1 pinch pepper
1 red chili pepper, finely diced
225 g long grain rice

1
Melt butter in a saucepan then add onion, pepper and chilli (optional) until soft.
2
Add curry powder and flour stirring rapidly for 1 minute.
3
Gradually add the stock until you have a nice thick consistency.
4
(note you may not need all the stock).
5
Add apple, coconut and chutney and stir adding salt and pepper to taste.
6
Cover and simmer for 10 minutes stirring occasionally.
7
Once covered add olive oil to a frying pan and fry chicken (please make sure chicken is cooked through when finished).
8
Add cooked chicken to your curry sauce.
9
Add rice to boiling water stirring occasionally (15 mins should do the trick).
10
Drain rice and serve straight onto plates.
11
Add chicken curry on top of rice then serve.
12
Get the kids to wash up :-).

1232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 12 ounce butter, 1 small onion, finely diced, 1 green pepper, finely diced, and more.

Yes, Chicken Curry With Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Curry With Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions