Classic Chicken Curry

Tilda Pure Basmati rice is a perfect aromatic accompaniment to any Indian dish.

Difficulty (1-5): 2
Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 2-3

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  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 andcontinue to fry for 1-2mins
  4. Next add the chicken and continue to cook until coloured on all sides- approx 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 basmati rice and garnish with fresh coriander and a squeeze of lemon juice


  • 2 tsp sunflower oil
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 large onion finely chopped
  • 2 cloves garlic crushed
  • 1cm gingerpeeled and grated
  • 1 greenchilli or 1/2 tsp chilli powder
  • (3 tsp medium curry paste)or 1 tsp garam masala
  • 1 tsp ground coriander 1/2 tsp tumeric
  • 1 tsp cardamom pods seasoning
  • 1 tbspn tomato puree
  • 2 chicken breasts cut into bite sized pieces
  • 150 ml water
  • 1/2 green pepper diced
  • Fresh coriander
  • 1 tsp lemon juice

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