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Photo of Indian-style chicken curry by WW

Indian-style chicken curry

Total Time
1 hr
20 min
40 min
Aromatic cardamon-infused rice and a creamy coconut sauce make this a curry worth staying home for.


Vegetable oil

2 tsp

Brown onion

1 medium, thinly sliced

Indian curry paste

¼ cup(s), tikka marsala, (70g)

Chicken thigh, skinless, raw

405 g, (buy 450g), fat trimmed, cut into 3cm pieces

Chicken stock

1 cup(s), (250ml)

Light canned coconut milk

½ cup(s), (125ml)

Butternut pumpkin

700 g, cut into 3cm pieces


450 g, florets

Green string beans

150 g, trimmed

Baby spinach

50 g

Basmati rice

¾ cup(s)


3 whole, pods, bruised

Dried saffron

¼ tsp, threads


  1. Heat oil in a large non-stick saucepan over medium heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add chicken, stock, coconut milk and pumpkin and stir to combine. Bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes.
  2. Add cauliflower and beans and simmer for 10 minutes. Uncover and simmer for 5 minutes or until chicken is tender and sauce is thickened slightly. Stir in spinach until it just wilts.
  3. Meanwhile, rinse the rice under cold running water. Drain well. Place in a medium saucepan with the cardamom, saffron and 1¼ cups (310ml) water. Cover and bring to the boil. Reduce heat to low and cook, tightly covered, for 10 minutes. Remove from the heat and stand for 5 minutes. Uncover and fluff with a fork to separate the grains. Remove cardamom pods. Serve curry with the rice.