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Chicken curry, mustard seeds and rice recipe

Chicken curry, mustard seeds and rice recipe

29 ratings

A delicious chicken curry and homemade curry paste recipe that is sure to become part of your weekly rotation. This easy recipe uses a few storecupboard staple spices and and coconut milk to make a delicious, fragrant sauce that works beautifully with tender chunks of chicken. See method

  • Serves 4
  • 25 mins to prepare and 45 mins to cook
  • 546 calories / serving
  • Freezable

Ingredients

  • 4 skinless chicken breasts, diced
  • 50ml sunflower oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 red chilli, de-seeded and julienned
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds

For the spice paste

  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 1 tsp caster sugar
  • 400ml coconut milk
  • 200ml basmati rice (use a measuring jug), rinsed in several changes of cold water and drained
  • 400ml boiling water
  • slices of naan bread, toasted to garnish
  • juice of ½ lemon
  • parsley leaves, to garnish
  • salt
  • pepper
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

    2295kj
    546kcal     27%

  • Fat

    21g 30%

  • Saturates

    17g 86%

  • Sugars

    5g 6%

  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 48.1g Protein 39.8g Fibre 0.8g

Method

  1. Start by adding the rice and a little salt to the boiling water in a large saucepan. Bring back to the boil, cover, then reduce to a simmer for 10-12 mins. Remove from the heat, keep the lid on and set to one side.
  2. Heat a large frying pan over a moderate heat until hot, then add the cumin, coriander, fenugreek and mustard seeds and toast until you can smell an aroma from the spices. Remove from the heat and grind into a powder using a pestle and mortar.
  3. Heat the olive oil in a large casserole dish over a moderate heat and sweat the onion for 4-5 mins until soft. Add the garlic and continue to cook, stirring occasionally for 3-4 mins. Add the red chilli, the ground spices, the chilli powder, garam masala, sugar and 1 tsp of salt at this point, stir well, and cook for 1-2 mins. Add the coconut milk and 100ml of water to the dish and bring to a simmer.
  4. Add the chicken and simmer for 12-15 mins until it is cooked through with no pink showing. Adjust the seasoning using salt, pepper and lemon juice. Re-heat the rice if necessary and spoon into individual pudding dishes. Invert the pudding bowls of rice onto serving bowls and spoon the hot curry on top of the rice.
  5. Serve with a garnish of parsley leaves and slices of the toasted naan bread on the side.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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