Chicken Curry with Yellow Rice

Chicken Curry Yellow Rice



For the curry

  • 2 tbsp sunflower or rapeseed oil
  • 1 large onion
  • 4 large garlic cloves, finely grated
  • 2 tbsp finely grated ginger
  • 5 cloves
  • 2 tsp turmeric
  • 1 tsp ground white pepper
  • 1 tsp coriander
  • 1 tsp cumin
  • seeds from 8 cardamom pods, lightly crushed
  • 1 cinnamon stick, snapped in half
  • 1 large red chilli, halved, deseeded and sliced
  • 400g can chopped tomatoes
  • 2 tbsp mango chutney
  • 1 chicken stock cube, crumbled
  • 12 bone-in chicken thighs, skin removed
  • 500g potato
  • small pack coriander, chopped

For the yellow rice

  • 50g butter
  • 350g basmati rice
  • 50g raisins
  • 1 tsp golden caster sugar
  • 1 tsp ground turmeric
  • ¼ tsp ground white pepper
  • 1 cinnamon stick, snapped in half
  • 8 cardamom pods, lightly crushed


1. Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.

2. Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.

3. About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.

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