Dinner

Chicken & Vegetable Curry with Coconut Yogurt and Basmati Rice Recipe

ByJack Voss January 12, 2026January 12, 2026

Introduction

This chicken and vegetable curry is a flavorful and comforting dish that combines tender chicken pieces with a rich, spiced tomato sauce. It’s quick to prepare, making it perfect for a weeknight dinner that still feels special.

A white bowl on a white marbled surface holds a dish with two main layers. One side of the bowl has a layer of white rice mixed with green peas, showing soft, separate grains with scattered round peas. The other side contains chunks of grilled brown meat covered in a thick red tomato sauce with visible cilantro leaves on top. A silver spoon and fork are placed to the right of the bowl, resting on a white cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g coconut yogurt
2 heaped tbsp tandoori spice mix
2 skinless chicken breasts, cut into chunks
1 large onion, chopped
1 red pepper, cut into chunks
250ml passata
250g pouch cooked basmati rice
100g frozen peas
Small bunch coriander, roughly chopped

Instructions

Step 1: In a bowl, mix 75g of the coconut yogurt with 1 tablespoon of the tandoori spice mix and some seasoning. Add the chicken chunks and coat them well. Marinate for at least 15 minutes or up to overnight in the fridge for deeper flavor.
Step 2: Heat the remaining 1 tablespoon of spice mix and the chopped onion in a pan with a good splash of water. Cook gently for 5 minutes, stirring often, until the onion softens.
Step 3: Add the red pepper chunks and the passata to the pan. Let the sauce simmer gently while you prepare the chicken.
Step 4: Preheat the grill to high. Remove the chicken from the marinade and shake off any excess. Grill the chicken under the high heat until it starts to char around the edges and is cooked through.
Step 5: Pour the rice and frozen peas into a pan with a splash of water and heat through until warmed.
Step 6: Stir most of the chopped coriander into the curry sauce. Serve the grilled chicken alongside the rice and peas, spoon over the sauce, and scatter with the remaining coriander. Add the remaining coconut yogurt on the side for extra creaminess.

Tips & Variations

For a milder curry, reduce the tandoori spice mix or serve extra yogurt alongside to balance the heat.
Try swapping the red pepper for diced courgette or carrots for a different vegetable twist.
Using coconut yogurt keeps the dish dairy-free, but you can substitute with plain yogurt if preferred.

Storage

Store any leftover curry and rice separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove or in the microwave until piping hot. Stir occasionally to ensure even heating.

How to Serve

A white bowl on a white marbled surface holds a dish with two main parts: on the right, a layer of white rice mixed evenly with green peas, fluffy and soft in texture; on the left, four thick, dark brown pieces of meat covered in a rich, deep red tomato sauce with a smooth, slightly chunky texture. Small green cilantro leaves are placed on top of the meat for garnish. A spoon and fork rest next to the bowl on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and will add extra juiciness and flavor. Just adjust cooking time to ensure they are fully cooked.

Is this recipe suitable for freezing?

The curry sauce and cooked chicken freeze well, but the rice and peas may become a little soft after freezing. For best results, freeze them separately and reheat carefully.