Uncle Ben'sBen's Beginners


Indian Chicken Curry

This curry is quick and delicious to make. The chicken can be marinated and left in the fridge overnight for extra flavour. Perfect for a midweek meal or serve with a selection of Indian snacks to impress your dinner guests!

  • 4
  • Serving

  • 10M
  • Prep

  • 10M
  • Cook

  • 20M
  • Total


  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 2 tsp Ground Turmeric
  • 1 tsp Ground Ginger
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 150 g Fat Free Yoghurt
  • 2 Chicken Breasts, chopped
  • 1 tbsp Sunflower Oil
  • 1 White Onion, chopped
  • 1 tsp Garam Masala
  • 1 tbsp Tomato Puree
  • 400 g Tin of Chopped Tomatoes
  • 1 Pouch UNCLE BEN'S® Vegetable Pilau Rice
  • Small handful of Fresh Coriander, chopped
  • 1 Red Chilli, sliced


  1. Add the dried spices to a large bowl with the yoghurt, season and mix well. Place the chicken pieces into the bowl and coat well. Cover and place in the fridge for at least 2 hours to marinade (the longer the better).
  2. When ready to cook, place a pan over a medium heat and add the oil. Cook the onion for 10 minutes, until soft and translucent. Add the garam masala and tomato puree then cook for a few minutes until the spices begin to release their aromas. Tip in the tinned tomatoes, mix well together and leave to simmer over a low heat.
  3. Place a separate frying pan over a high heat and fry the chicken pieces until golden, keeping the excess yoghurt in the bowl. Transfer straight into the simmering sauce and leave to bubble for 15-20 minutes until the chicken is cooked through.
  4. Just before serving take the pan from the heat and stir in the remaining yoghurt with seasoning. Cook the UNCLE BEN'S® rice according to instructions, top with the chicken curry and sprinkle with sliced chilli and coriander.


Energy (kJ) 2206
Protein (g) 44.5
Total Fat (g) 8.6
Saturated Fat (g) 1.1
Carbohydrates (g) 63.3
Total Sugars (g) 22.5
Sodium (mg) 333.0

Where to buy?


UNCLE BEN'S® Vegetable Pilau Rice 250 g

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