Recipe: Classic chicken curry

Tilda Easy Cook rice is so versatile it can be used for any rice dish; it is even a great accompaniment to any Indian dish!

Preparation time: 10 min

Cooking time: 40 min

Total time: 50 min

Serves: 2-3


  • 2 tsp sunflower oil
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • 1 large onion finely chopped
  • 2 cloves garlic crushed
  • 1 cm ginger, peeled and grated
  • 1 green chilli or ½ tsp chilli powder
  • 3 tsp medium curry paste or 1 tsp garam masala
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp cardamom pods seasoning
  • 1 tbsp tomato puree
  • 2 chicken breasts cut into bite sized pieces
  • 150 ml water
  • ½ green pepper diced
  • Fresh coriander
  • 1 tsp lemon juice
  • Tilda Easy Cook rice


  1. Dry fry the cumin and mustard seeds until they start to pop, remove from heat and grind in pestle and mortar.
  2. Fry the onion, garlic, ginger and chilli until it softens and turns brown.
  3. Add the dry spices (or curry powder) to the cumin and mustard and mix in the tomato puree to make a paste; add this to the pan and continue to fry for 1-2 mins.
  4. Add the chicken and continue to cook until coloured on all sides, for approximately 5 mins.
  5. Pour in the water and simmer on a medium heat for a further 20-25 mins.
  6. Add the green pepper and continue to cook for 5 mins.
  7. Serve with Tilda Easy Cook rice and garnish with fresh coriander and a squeeze of lemon juice.

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