Keep your body warm and nourished during the cooler months with a delicious curry.


  • For the curry

  • 2 tbsp vegetable oil

  • 1 onion, finely chopped

  • 3 tbsp mild or medium curry paste

  • 600g chicken breast, cut into bite-sized pieces

  • 1 ½ tsp turmeric

  • 250ml chicken stock (made with ½ stock cube)

  • ½ x 200g block creamed coconut

  • Juice ½ lemon

  • 1 tbsp fresh coriander, chopped

  • Salt and freshly ground black pepper

  • For the lemon basmati rice

  • 250g Tilda Pure Basmati Rice (or similar product)

  • 1 tsp turmeric

  • Grated zest 1 lemon

  • 1 tbsp butter

  • Juice ½ lemon

  • 1 tbsp fresh coriander, chopped

  • Diced tomato, cucumber and red

  • Onion to serve


  • 1.

    For the curry, heat the oil in a large saucepan over a low heat, add the onion and fry for 10 minutes until golden. Turn up the heat to medium, add the curry paste, chicken and turmeric and stir-fry for 6-8 minutes, until chicken is lightly browned.

  • 2.

    Heat the chicken stock over a low heat until simmering, add the creamed coconut, roughly chopped, and stir until melted. Pour the stock mixture over the chicken and onions and bring to the boil. Reduce heat, cover, and cook gently for 20-25 minutes, until the chicken is tender and cooked through.

  • 3.

    Meanwhile, for the lemon basmati, bring a large pan of water to the boil and add the turmeric and lemon zest. Add the rice and cook following pack instructions. Drain, then gently stir through the butter, lemon juice and coriander. Cover and keep warm until ready to serve.

  • 4.

    Just before serving the curry, stir in the lemon juice and coriander and season to taste. Serve immediately with the lemon basmati rice, scattered with the diced tomato, cucumber and red onion.


Recipe provided by Tilda

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