Chicken curry with rice


Chicken curry with rice is a classic dish, ready within half an hour. Easy, flavorful and quick weekday meal. Perfect for a busy day!

30 minutes 4 people Main course
Chicken curry with rice


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  • 4 chicken thighs (or use chicken breasts)
  • 4 tablespoons soy sauce
  • 1 large onion
  • 2 garlic cloves
  • 2 tablespoons curry powder
  • 40 gram dairy butter
  • 50 gram all-purpose flour
  • 500 ml full fat milk
  • pepper and salt to taste
  • about 400 gram rice
  • about 200 gram (frozen) peas
  • optional: krupuk for serving
  • optional: fresh parsley for serving
Chicken curry with rice ingredients
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Kitchen equipment

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  • small sauce pan
  • wooden spoon
  • whisk
  • medium-sized pan
  • colander
  • medium-sized skillet


30 minutes 4 people Main course

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Preparation -- 15 minutes

FILL a medium-sized pan with water and salt and bring to a boil. COOK the rice, the exact time depends on the type of rice you're using. ADD the peas in the last few minutes to the boiling rice. 

Meanwhile REMOVE any excess fat or muscles from the chicken thighs and divide into cubes. PEEL and finely chop the onion and garlic cloves. 

Chicken curry with rice
Chicken curry with rice

Finishing the chicken curry with rice -- 15 minutes

HEAT 40 gram dairy butter in a small sauce pan and sauté the onion and garlic for a few minutes and also shortly sauté the curry powder. ADD 50 gram flour all at once and stir well, let it simmer for a few minutes on low heat.

Gradually ADD the milk and stir with a whisk to create a smooth sauce. SEASON the curry sauce with pepper and salt. HEAT a bit of oil or butter in the medium-sized skillet and sauté the pieces of chicken for a few minutes.

ADD soy sauce to the chicken and DRAIN the rice and peas with a colander. SERVE the rice and peas with the chicken, curry sauce and krupuk. GARNISH with parsley if you like. Enjoy!

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