Classic Chicken Curry
The warm spices in this easy classic recipe are the reason to keep coming back to it.
- 31 - 60 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 pouch Tilda® Ready to Heat Pure Basmati
- 2 tsp vegetable oil
- 1 tsp ground cumin
- ½ tsp ground mustard seed
- ½ cup onion, small dice
- 2 cloves garlic, minced
- ½-inch piece ginger, peeled and grated
- ½ tsp chili powder
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 Tbsp tomato puree
- 2 diced chicken breasts
- ⅔ cup water
- ½ green bell pepper, diced
- Fresh cilantro
- 2 lemon wedges
How to make Classic Chicken Curry
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Heat the oil in a pan over medium heat. Add the onion, garlic and ginger and cook until onions soften and begin to brown, about 5 minutes.
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Add the chili powder, coriander, turmeric, cumin, mustard and tomato puree to the pan and continue to cook an additional 2 minutes.
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Add the chicken and continue to cook, stirring for 5 minutes. Pour in the water and simmer, stirring occasionally for 10 minutes. Add the green bell pepper and continue to simmer another 5 minutes.
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Meanwhile, heat the rice according to package directions.
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Serve the curry alongside the rice and garnish with fresh cilantro and a squeeze of lemon.
