Photo of Chicken curry with golden rice by WW

Chicken curry with golden rice

Points® value
Total Time
30 min
10 min
20 min
Rich flavours and irresistible aromas make this 30 minute chicken curry the perfect winter warmer that's packed with spices. Served with rice flavoured with saffron, turmeric, cardamom and raisins, this dish gives a delicious taste of India


Brown Rice, dry

160 g

Saffron Threads

1 teaspoon(s)


½ teaspoon(s)

Cardamom Pods

½ teaspoon(s), crushed


30 g

Calorie controlled cooking spray

4 spray(s)

Chicken Thigh, Skinless, Boneless, raw

500 g, cut into pieces


1 medium, chopped

Garam Masala

½ tablespoon(s), level

Tomato Purèe

1 serving(s)

Reduced fat coconut milk, tinned (7.7% Fat)

½ can(s)

Soy Sauce

1 teaspoon(s)


200 g

Green Beans

180 g, trimmed

Coriander, fresh

1 tablespoon(s), chopped


  1. Cook the rice to pack instructions, adding saffron, turmeric and cardamom. Stir in the raisins when the rice is cooked.
  2. Mist a deep pan with cooking spray and brown the chicken pieces over a medium heat until golden. Lower the heat and add the onion, letting it soften while stirring. Add the garam masala and tomato puree and simmer for a few minutes. Pour in the coconut milk and 200ml water and bring to a boil. Turn down to a simmer and stir in the soy sauce. Add the spinach and let it wilt.
  3. Meanwhile, cook the green beans in a pan of boiling water until just tender, then drain. Mix into the curry.
  4. Serve the curry with the golden rice, topped with coriander.