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Dinner recipe

Zesty Chicken Curry Rice Bowls with Lemon and Yoghurt

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Mild chicken curry rice bowls with peas, spring onions, yogurt, and lemon for a quick family dinner.

Start planningStart cookingIngredients
35 min600 kcal4 base servingsEasyBalancedWeeknight
ContainsMilk
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: chicken breast, curry paste

Dietary fit: No diet tags added for this recipe yet

Serving tip: A little extra rice works well if you want the bowls to stretch further for hungry households.

Chicken Curry Rice Bowls plated and ready to serve.

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Ingredients

What you need

  • 250g rice
  • 300g chicken breast
  • 2 tbsp curry paste
  • 1 bunch spring onions
  • 150g peas
  • 120g Greek yogurt
  • 1 lemon
  • 1 tbsp olive oil

You'll also need

saucepan, non-stick frying pan

Method

Step by step

Up to 8 clear steps
  1. Chicken Curry Rice Bowls cooking step 1: Get prepped.
    Step 1

    Cook the rice

    Rinse the rice, then cook it in simmering water with a pinch of salt for 12-15 minutes until tender. Drain and let it steam dry for 1 minute.

    15 min
  2. Chicken Curry Rice Bowls cooking step 2: Start cooking.
    Step 2

    Prep the topping

    Finely slice the spring onions and measure out the peas. Cut the chicken breast into bite-sized pieces so it cooks evenly.

  3. Chicken Curry Rice Bowls cooking step 3: Build the flavour.
    Step 3

    Start the pan

    Heat 1 tablespoon olive oil in a wide frying pan over a medium-high heat. Cook the chicken breast for 5-8 minutes until browned at the edges and piping hot.

    8 min
  4. Chicken Curry Rice Bowls cooking step 4: Bring it together.
    Step 4

    Cook the vegetables

    Add spring onions and peas and cook for 3-4 minutes until bright and just tender.

    4 min
  5. Chicken Curry Rice Bowls cooking step 5: Finish the dish.
    Step 5

    Gloss with sauce

    Stir in curry paste and Greek yogurt and a splash of water if needed. Bubble for 2 minutes until glossy, then taste before adding extra salt and finish with black pepper.

    2 min
  6. Chicken Curry Rice Bowls cooking step 6: Serve.
    Step 6

    Serve the bowls

    Spoon the rice into bowls, top with the hot filling, and squeeze over lemon. Scatter over any spring onions, herbs, or fresh finish.