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Simple Chicken Curry with Rice

Under $10/4 servesMain Meals Indian
Serves 4Time 45 minsChicken curry and rice

A super easy, tasty curry cooked in one pot

Fat - total 8g 11%
Fat - saturated 2g 9%
Salt 526mg 23%
Protein 31g 62%
Carbs 64g 21%
Sugar 2g 3%
Energy 1901kJ 22%

% based on an adult’s recommended daily intake


  • ( 2 medium) Chicken maryland (thigh and drumstick), raw
  • ( 1 medium) Brown onion, raw and peeled
  • ( 2 cloves) Raw garlic, peeled
  • ( 2/3 tsp) Iodised table salt
  • ( 1 tsp) Dijon Mustard
  • ( 1 tsp) Chilli (chili) dried ground
  • ( 3 tsp) Curry powder
  • ( 4 tsp) Low-salt/no-added-salt tomato paste
  • ( 4 tsp) Vinegar (except balsamic vinegar)
  • ( 1/2 cup) Lite (1% fat) milk
  • ( 1 cup) White rice, raw
  • ( 300 ml) Tap water


  1. Put all ingredients (except the milk) into a large saucepan or pot. Cover with water.
  2. Simmer with the lid on for one hour, until the chicken is cooked well. Stir occasionally by moving the pot, not with a spoon — this avoids separating the chicken from the bone.
  3. Remove the lid and cook for a further 10–15 minutes.
  4. Add the milk.
  5. Continue cooking until the milk is heated. Serve.
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