Curry Chicken

  • 10 minutes preparation time and 15-20 minutes cooking time

    Preparation Time

  • easy

    Difficulty Level

  • 4


Curry is not a spice, but rather a blend of spices that change depending on the region, the family and the spices available at that moment. In India people use other blends for seafood and fish and other blends for meats. Its taste is generally spicy. The oldest curry recipe was found in Mesopotamia and dates to 1700 BC. It was introduced to England during the British occupation of India. Curry is, among other, antioxidant, anti-inflammatory and can also help prevent cancer.


Hot, Aromatic

  • 2 chicken fillets, cut into chunks
  • 2 tbsp olive oil
  • 1 tsp cumin Sunspices
  • ½ tsp cayenne pepper Sunspices
  • 2 tsp curry Sunspices, depending on how spicy you want it
  • 300 ml warm chicken broth (or 1 chicken broth cube dissolved in 300 ml water)

For the rice

  • 2 cups basmati rice, rinsed
  • 4 cups water
  • 4 tbsp olive oil
  • Salt and pepper
  • 2 bay leaves Sunspices


  1. We put the chicken in a bowl and we add the cumin, the pepper and the curry. We mix very well. We heat the oil in a saucepan. When heated, we add the chicken and we let it get a nice color on all sides. We add the broth and we lower the temperature. We cook for 15-20 minutes until the chicken is thoroughly cooked.
  2. Meanwhile, in another saucepan, we put the water, the oil, salt and pepper and the bay leaves and bring to a boil. We add the rice and we bring to a boil. We lower on low heat and we cover the saucepan with the lid. We cook the rice until it absorbs all water (about 15 minutes). We remove from the heat and we let aside for 2-3 minutes. We fluff the rice with a fork. We serve the chicken and the rice in plates.

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