Creamy Chicken Curry
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Creamy Chicken Curry

Creamy Chicken Curry

with Green Beans and Fluffy Rice

We believe that sharing is caring, which is why it’s no secret what makes our creamy chicken curry so delicious. The Sri Lankan style curry blend in this dish is a mix of some classic Sri Lankan spices and herbs like cardamom, fenugreek seeds and cayenne. You’ll rarely find this blend anywhere else and it really portrays the true taste of Sri Lanka.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time


/ serving 4 people




Easy Garlic


British Chicken Breasts


Basmati Rice


Tomato Puree


Sri Lankan Curry Powder


Chopped Tomatoes


Chicken Stock Pot


Water for Curry


Green Beans


Double Cream

(Contains Milk)

Not included in your delivery


Water for the Rice


Nutritional information

Energy (kJ)2833 kJ
Energy (kcal)677 kcal
Fat23 g
of which saturates14 g
Carbohydrate69 g
of which sugars10 g
Protein48 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Grill Pan


Prep time!

Halve, peel and thinly slice the onion into half moons. Trim the tops from the green beans and then chop each one into four pieces. Thinly slice the chicken breast widthways into ½cm wide strips. TIP: Remember to wash your hands after handling raw meat!

Cook the Rice

Pour the water (amount specified in the ingredient list) into a large saucepan with a pinch of salt. Bring to the boil on high heat and then add the basmati rice. Stir and then cover with a lid. Reduce the heat to medium and simmer, 10 mins. Once the 10 mins is up, remove from the heat and leave for another 10 mins (or until the curry is ready). TIP: Don't take the lid off as the rice will finish cooking in its own steam.

Fry the Chicken

In the meantime, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the chicken. Season with a pinch of salt and black pepper. Stir and cook until browned, about 5 mins. TIP: You may need to do this in batches if your pan is small - you want the chicken to brown, not stew.

Simmer the Curry

Add the onion to your frying pan, stir together and cook until the onion is soft, 5-6 mins. Add the garlic purée, tomato purée and Sri Lankan curry powder. Stir together and cook for 1 minute. Pour in the diced tomatoes, chicken stock pot and water (amount specified in the ingredient list). Stir to dissolve the stock pot and bring to the boil. Reduce the heat to low and simmer until the curry has thickened slightly, 10 mins.

Add the Beans

Once the curry has cooked for 10 mins, add the double cream and simmer for 5 mins, then add the green beans, cover with a lid (or some foil) and simmer until the beans are cooked, 5 more mins.

Season and Serve

Taste and add salt and black pepper to the curry if you think it needs it. Fluff up the rice with a fork and spoon into bowls. Divide the curry between your bowls. Enjoy!