Chicken curry with basmati rice
This fragrant chicken curry with basmati rice is rich, creamy, and full of aromatic spices, finished with fresh herbs, lime juice, and a golden coconut garnish for the perfect comforting meal.
Updated : 02 October, 2025
Easy
About 20 min.
Ingredients
3 tablespoon
Dried coconut
200 grams
Basmati rice
40 grams
Butter
1 tablespoon
Vegetable oil
1
Onion
50 grams
Curry paste
4
Chicken breasts
200 grams
Canned tomatoes
300 milliliters
Coconut milk
2 tablespoon
Cilantro, coriander
2 tablespoon
Mint
1
Lime
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose desiccated coconut for this dish, it will add wonderful flavour.
Step 2
Preheat the grill to medium heat. Spread the coconut on a baking tray and toast until golden-brown, then set aside.
Step 3
Place the basmati rice in a lidded saucepan with 400ml/¾ pint of cold water and half the butter. Cover, bring to the boil over high heat, then reduce to the lowest setting and cook for 12-15 minutes, or until all the water has been absorbed and the rice is tender.
Step 4
Meanwhile, heat the vegetable oil in a frying pan over medium heat. Add the chopped onion and stir-fry for 2-3 minutes, until just softened.
Step 5
Stir in the curry paste and cook for 1 minute more. Add the chicken pieces, mixing well to coat, then add the tomatoes and coconut milk. Bring to the boil, reduce the heat, and simmer for 10 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
Step 6
Stir in the coriander, mint, and lime juice, followed by the remaining butter. Season to taste with salt and freshly ground black pepper.
Step 7
Fluff the rice with a fork and divide between four plates. Spoon the curry over the rice and finish with a sprinkle of toasted coconut.