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Maille chicken curry with rice article

Chicken Curry with Rice


Chicken Curry Ingredients

  • 8 boneless and skinless chicken thighs
  • 2 tablespoons roughly chopped coriander leaves
  • 1 red chilli
  • 1 lime cut in quarters
  • 500 grams basmati rice
  • 2 tablespoons olive oil

Maille Mustard Curry Sauce Ingredients



Maille Mustard Curry Sauce

  1. In a saucepan add all ingredients and bring to the boil
  2. Stir well, lower heat to low and allow to simmer for 5 minutes

Chicken Curry with Rice

  1. Place the rice in a saucepan, wash thoroughly, allow to sit in about 3cm of water above the rice and sit aside for 30 mins
  2. In the meantime place 1 tablespoon of olive oil in a frying pan and cook the chicken on medium heat until golden brown on all side
  3. Add the Maille curry sauce and allow to simmer for 10 minutes
  4. Add a tablespoon of olive oil to the rice, season and place on high heat and bring to the boil, once the water is boiling, lower the heat to the lowest setting, cover with a clean tea towel and place the lid firmly on it. Cook for 10 mins
  5. Separate the rice evenly on 4 plates, serve the curry on the rice, sprinkle with the chillies and coriander and serve with a wedge of lime on each plate.


Find the original recipe by clicking here. (Link opens in new window.)