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Chicken curry with Rice

Number: 4 persons

Complexity: simple

Working time: 30 min

Total preparation: 30 min


  • 1 kg chicken thigh meat

  • 300 g onions

  • 250 g mushrooms

  • 4 cloves of garlic

  • 3 tbsp curry powder

  • 3 tbsp garam masala powder
    1 tbsp tumeric

  • 1 tbsp dried thyme

  • 3 chicken stock cubes

  • 150 ml of water

  • 500 ml creme fraiche

  • 1 tbsp pul biber (red pepper flakes) if you like a bit of spice!

  • 1 jar of mango chutney (we used the one from Inproba)

  • 100 g cleaned snow peas

  • 1 bag of frozen peas

  • pack of basmati rice

  • dash of olive oil


We start the carving again;

Cut the chicken meat into small bite-sized pieces, the onions into rings, slice the mushrooms and chop the garlic.

Heat a dash of olive oil in a wok and fry the onion rings until they are translucent.
Add garlic and all spices.

After 5 minutes, add the chicken pieces and fry until they brown slightly.
Add mushrooms and fry for 5 minutes.

In the meantime you can cook the rice (see packaging).

Add chicken stock cubes and 150 ml water and bring to the boil.

Then add the crème fraîche and jar of mango chutney (and possibly the pul biber), stir well and let it heat through.

Put rice on a plate and serve this delicious chicken curry over it, add some (curly) parsley for color and you're done, eat...

Good luck and enjoy your meal!


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