Simple Chicken Curry and Mushroom Rice


I love Indian food and make quite a lot of it but this one doesn’t follow any particular recipe. You can add more chilli if you prefer it hotter but it is very nice without any chilli at all if you have children to feed or you don’t like your food too hot and spicy. I tend to add whatever vegetables I have lying around too.

This is best served with the mushroom rice but is also lovely with plain basmati rice. I almost always use a rice cooker so that I can put it on to cook and leave it while I get on with everything else and not worry too much about getting everything ready at the same time.

This will make two adult portions and some for a toddler and you can always add more chicken if you want it to go further.

For the curry, you will need:

  • 2-3 chicken breasts (depending on size), cut into cubes
  • 2-3 tbsp sunflower oil
  • 400g tin of chopped tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 2 tsp chopped ginger
  • 3 heaped tsp ground coriander
  • 2 heaped tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp crushed dried chilli (optional)
  • Pinch of salt
  • 1 tbsp plain yoghurt
  • Small handful chopped fresh coriander

For the rice:

  • 200g basmati rice, washed
  • Drizzle of sunflower oil
  • 3-4 mushrooms, chopped
  • Half an onion, finely chopped
  • Pinch turmeric
  • 4 cloves
  • 4 cardamom pods, slightly crushed
  • Pinch cumin seeds
  • Salt, to taste

Start by gently frying the onion for the rice with the cumin seeds. Once the onion is soft and translucent, add the rest of the spices, salt and mushrooms and fry for 1-2 minutes until the mushrooms start to look cooked. Add you rice to your rice cooker with the correct amount of water and then tip the contents of the frying pan in and start it cooking. If you don’t have a rice cooker you can stir this mixture into a pan of rice part way through cooking.

For the curry, start by gently frying the onion for 5-10 minutes, being careful not to let it brown too quickly. Once it is lightly browned, add the ginger and garlic and continue to fry for another minute or so.

Now add the chicken and all of the dry spices and salt. Keep frying for another minute to seal the chicken and then pour in the tomatoes. I like to fry this mixture quite hot until it dries out and then add and enough water to cover. At this point, bring to the boil for a minute or so and then turn the heat down. This will need to simmer for around 15 minutes minutes, stirring regularly.


If the curry starts to dry up, add more water and stir.

Once the meat is cooked through, add the yoghurt and chopped fresh coriander. Simmer for another few minutes and then serve with the rice.

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