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Easy Chicken Curry

Indulge in a comforting Easy Chicken Curry served with rice and a refreshing cucumber Salad.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking

What you'll need

Vegetable oil | Salt | Black pepper | Cooking pot | Chopping board | Knife | Cooking pan | Mixing bowl

Cooking Instructions


Step 5 : Make the Salad

Combine sliced cucumber and lemon juice in a bowl. Add the remaining red onion and coriander leaves. Season with salt and pepper to taste.

2 g Cumin Seeds
2 g Cinnamon Stick
180 g Basmati Rice
400 ml Water for Rice
280 g Chicken Breast Cubes
80 g Yoghurt Full Fat
2 g Turmeric Powder
7 g Curry Powder
10 g Garlic
120 g Red Onion
7 g Green Chili
7 g Spring Onion
10 g Coriander Leaves
200 ml Home Made Vegetable Stock
120 g Cucumber
110 g Fresh Lemon



Step 1 : Cook the Rice

Rinse the rice under running water. In a medium pot, heat oil over medium heat. Add cumin seeds and a cinnamon stick, stirring before adding rice. Season with salt, add water and bring to a boil. Simmer, cover, and cook for 12 minutes. Remove from heat, fluff the rice, stir in half of coriander and spring onion, season with pepper, and set aside.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Prep the Ingredients

Peel and finely chop garlic. Peel and chop the onion into slices. Chop the green chili. Trim and chop the spring onion. Chop the coriander leaves including the stem.

Step 2 : Pan-fry the Chicken

In a separate pan, heat oil over medium heat. Add chicken cubes and cook until browned, about 6-8 minutes. Move to the next step while the chicken cooks.

Step 4 : Make the Gravy

To the same pan, add finely chopped garlic, sliced red onion, and chopped green chili. Cook for a couple of minutes before stirring in turmeric and curry powder. Pour in the vegetable stock, bring to a boil, then simmer for 5-7 minutes. Once the chicken is cooked and the sauce has thickened slightly, take off the heat, and mix in the yogurt.

Step 6 : Serve and Enjoy!

Plate the aromatic rice first, then top with the creamy chicken curry. Serve the cucumber salad on the side for a refreshing contrast.


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