Matt Dorey

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A Curry Recipe

Halo Chicken Curry

  • Servings: 3-4
  • Time: 1hr
  • Difficulty: Easy (but lots of peeling and chopping)
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This is a flavourful chicken curry that can easily be adapted to whatever veg you happen to happen to have in the cupboard.

This recipe comes from the Riverford app, which is well worth checking out. We've adopted it into our weekly routine because it’s so easy to make. It’s easy to swap ingredients in and out of this curry. We recently made a version incorporating about six allotment courgettes, as you can see in the featured image.

For us this makes four servings. It’s important to be safe when chilling down rice. Do it as soon as possible and when reheating make sure that the reheated rice is hot and steaming.


  • 2 tbsp oil for frying
  • 4 chicken thighs
  • 2 onions sliced into rings
  • 3 garlic cloves, peeled and chopped
  • 1 red pointed pepper, deseeded and chopped up
  • 2 carrots, peeled and chopped in to 1cm cubes
  • 1 teaspoon of garam masala
  • 2 teaspoons of curry powder, we use medium strength
  • 1 teaspoon of chilli powder
  • 200g rice (basmati is best, but plain rice also works)
  • 600ml chicken stock (or veg stock if not including the meat)
  • a handful of dried apricots, chopped into quarters
  • a handful of flaked almonds, toasted before serving
  • coriander or parsely, chopped, for serving


  1. Heat the oil and fry the chicken in a heavy casserole dish for 5-6 minutes, or until chicken is golden. (Ideally your pot has a lid, see later steps.)
  2. Set the chicken aside and begin frying the onions, adding more oil if necessary. (I prefer to add a little of the stock if things start to stick.)
  3. Once the onions are starting to soften, add the garlic, the pepper and the carrots. It should take them about five minutes to soften.
  4. Add in the garam masala, curry powder, and chilli powder. Take care not to fling it everywhere when you stir it in, not that this has ever happened to me.
  5. Add the chicken back to the pot, along with the rice, stock, and apricots. Get everything stirred together and bubbling.
  6. Reduce the heat and put the lid on your pot. Leave for twenty to twenty five minutes. Return once in a while to stir it: there's very little washing up with this but you'll double the work if you let the rice get stuck on the bottom of your pot.
  7. When you're happy that the meat and rice are cooked, toast almonds in a dry frying pan for a minute or too. Serve up garnished with the toasted almonds and chopped coriander. (Also lashing of mango chutney!)

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