Chicken and Vegetable Curry with Basmati Rice

A simple, flavourful curry with tender chicken, vegetables and fragrant basmati rice.

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Basmati rice, Carrots.

Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Prepare the vegetables by dicing the 400g chicken into 2cm bite-sized pieces. Finely chop the red onion, slice the 2 carrots into thin rounds, and dice the 2 celery sticks. Grate the 1 tsp ginger and set everything aside.
2. Heat 2 tbsp of vegetable oil in a large deep saucepan or wok over medium heat. Add the diced onion, carrots, and celery, frying for 6 to 8 minutes until the onions are translucent and slightly softened.
3. Add the chicken pieces and the 1 tsp grated ginger to the pan. Stir well and cook for 5 minutes until the chicken is seared on the outside and no longer pink.
4. Pour in the 1 tin of chopped tomatoes and the 1 tin of kidney beans (drained and rinsed). Stir to bring to a gentle simmer, then reduce the heat to low and cook uncovered for 20 minutes until the sauce has thickened and the carrots are tender.
5. While the curry simmers, rinse the 200g of basmati rice under cold water until the water runs clear. Place the rice in a separate pot with 300ml of water and a pinch of salt, bring to a boil, then cover and simmer on low heat for 12 minutes.
6. Taste the curry and season with a generous pinch of salt and black pepper as required. If it is too thick, add a splash of water; if too thin, let it simmer for another 5 minutes.
7. Fluff the cooked rice with a fork and divide between four bowls. Ladle the chicken and vegetable curry over the rice and serve immediately while steaming hot throughout.

Tips

• To make this cheaper, use frozen chicken thighs instead of breasts for more flavour and a lower price.
• For batch cooking, portion the curry and rice into airtight containers and freeze immediately; lasts up to 3 months.
• To reheat leftovers, place in the microwave with a splash of water until steaming hot throughout; reheat only once.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Chicken breast fillets · about 250g left
  Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Salmon with New Potatoes, Fish Finger Sandwiches, Salmon Fish Pie.
• Basmati rice · about 800g left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, One-pot chicken and rice.
• Red onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Carrots · about 340g left
  Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg.
• Celery sticks · about 420g left
  Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Beef and Ale Pie, Kedgeree.
• Ginger · about 95g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Ginger Cake, Jerk chicken with rice and peas, Sticky Teriyaki Chicken Thighs.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).