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Mild Indian Chicken Curry Recipe


  • Serves 4
  • Preparation Time 10MINS
  • Cook Time 30MINS

• 1 tbsp olive oil
• 500g skinless chicken thigh, sliced
• 2 tsp garam masala
• 2 tbsp tomato paste, no added salt
• 1 cup basmati rice
• 2 cups (500ml) Campbell’s Chicken Bone Broth
• 1 ½ cups baby spinach
• 4 tbsp coconut yogurt and lemon wedges to serve

STEP 1 Pre-heat oven to 180°C.

STEP 2 Heat olive oil in a large flameproof casserole dish over a medium heat. Add chicken thigh and cook for 4-5 minutes, add garam masala and tomato paste cook for a further 1 minute.

STEP 3 Add rice and Campbell’s Bone Broth, bring to the boil. Cover and cook in oven for 20-25 minutes, or until rice is tender and liquid is absorbed. Stir through spinach.

STEP 4 Serve with coconut yogurt and lemon wedges.