Creamy Indian Chicken Curry
with Baby Broccoli & Garlic Rice
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
If you're looking for the perfect mid-week comfort meal, look no further than this easy Indian curry. Served on a bed of garlic rice, you won't be able to get enough of the juicy chicken tenderloin and tender baby broccoli cooked through our creamy mild curry sauce.
Ingredients
1 clove
garlic
1 packet
white rice
(May be present: Wheat, Gluten, Soy)
1 bunch
baby broccoli
1 packet
chicken tenderloins
1 packet
mild curry paste
1 packet
light cooking cream
(Contains: Milk)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk)
1.25 cup
water (for the rice)
-1.74 cup
water (for the curry)
Utensils
Cooking Steps
• Finely chop garlic. Rinse and drain white rice. • In a medium saucepan, heat half of the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, trim and roughly chop baby broccoli. Cut chicken tenderloins into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Season, then transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 4-5 minutes. • Add mild curry paste and cook until fragrant, 1 minute. • Stir in light cooking cream, the water (for the curry) and the remaining butter. Simmer until slightly thickened, 1-2 minutes. • Add cooked chicken to the curry and stir to combine. Season to taste.
• Divide garlic rice between bowls. • Serve with creamy Indian chicken curry. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, roughly chop roasted almonds. Top curry with Greek-style yoghurt, almonds and torn mint to serve.
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Many families loved the mild, creamy curry flavour, though some adults found it too subtle and wished it had more depth or spice. A number of reviewers noted a strong coriander taste in the curry paste, which divided opinions — those sensitive to coriander may want to use less paste.
- Ease of prep: This is a quick and easy mid-week meal that even kids can help with, and several reviewers noted it came together with minimal fuss.
- Suggestions: Many felt the dish needed more vegetables — popular additions included carrot, onion, zucchini, capsicum, and spinach. One reviewer suggested cooking the chicken directly in the curry sauce rather than adding it at the end, to help the flavours infuse better. Some also found the sauce too runny and added extra water sparingly to keep it saucy.
- Leftovers: At least one reviewer noted it reheats well and makes a great lunchbox option the next day.
- Portions: A few reviewers felt the rice-to-sauce ratio was off, with too much rice relative to the curry — adjusting the rice quantity to suit your household is worth considering.
