Creamy Curry Chicken with Baked Rice & Tahini Cucumber Salad
Igor Gjozinski
3/26/2026
Updated on
5/7/2026
Public
Cooking Video
Classification
Category:
Main Dish
Cuisine:
Not specified
Difficulty:
Medium
Servings:
2
Total Weight:
1568g
Time Breakdown
Preparation
10m
Cooking
35m
Total Time
45m
Nutrition
2
848
Calories
2
63.4 g
Protein
2
59.3 g
Carbs
2
40.4 g
Fat
Sugar:
9.8 g
Fiber:
4.8 g
Saturated Fat:
18.6 g
Unsaturated Fat:
5.8 g
Trans Fat:
0 g
Cholesterol:
21.5 mg
Sodium:
744.6 mg
Calcium:
142.2 mg
Iron:
1.7mg
Potassium:
346mg
Salt:
0g
Ingredients 17
Servings:
Chicken breast
500
Gram
495.0
90.0g
10.0g
10.0g
Chicken Bujon cube per 100 mil of soup
400
Gram
24.0
2.0g
1.6g
1.6g
Butter
20
Gram
143.4
0.2g
0.0g
16.2g
White Rice
100
Gram
350.0
7.0g
78.0g
0.5g
Onion
60
Gram
27.0
0.6g
6.6g
0.0g
Light cooking cream
200
Gram
232.0
6.0g
7.2g
20.0g
Parmesan cheese
40
Gram
159.2
13.2g
0.0g
11.6g
Cucumber
150
Gram
18.0
0.9g
3.2g
0.2g
Rocket ( arugula)
50
Gram
12.5
1.3g
1.9g
0.4g
White Balsamic Vinegar (White Condiment)
6
Gram
5.5
0.1g
1.1g
0.0g
Extra virgin olive oil
8
Gram
65.9
0.0g
0.0g
7.3g
Dried sesame seeds
15
Gram
86.0
2.7g
3.5g
7.5g
cumin seeds
3
Gram
11.3
0.5g
1.3g
0.7g
tahini
8
Gram
54.5
2.1g
1.0g
4.7g
Fresh lemon juice
4
Gram
0.5
0.0g
0.2g
0.0g
Honey
2
Gram
6.1
0.0g
1.6g
0.0g
Black pepper
2
Gram
5.1
0.2g
1.3g
0.1g
Cooking Instructions
1. Prepare the Curry Chicken
Prep the meat: Dice the chicken breast into roughly 1.5 cm cubes.
Poach: In a pot, combine 400 ml of water with 1 chicken bouillon cube. Bring to a boil, then reduce to medium heat. Add the chicken pieces and simmer for about 6 minutes. The meat should be just nearly cooked through (a hint of pink in the center is fine, as it will finish in the pan).
Sear: Heat 1 tbsp of olive oil and 20g of butter in a deep skillet over low heat. Once melted, increase the heat to medium-high and stir in 1 tbsp of curry powder for 30 seconds to release the aroma. Use a slotted spoon to transfer the chicken from the broth into the skillet. Fry for 5 minutes until the chicken develops a light golden crust.
Simmer: Pour in half a cup of the remaining chicken broth and 200 ml of cooking cream. Lower the heat to medium-low and simmer for 10 minutes. Stir in an additional tablespoon of curry powder and cook for 3 more minutes.
Finish: Stir in grated Parmesan, salt, and black pepper to taste. Keep on low heat until ready to serve.
2. Prepare the Baked Rice
Preheat: Set your oven to 180°C.
Sauté: Rinse 100–120g (about half a cup) of white rice (San Andrea is recommended). In a skillet over medium heat, sauté a small diced onion until translucent.
Toast & Boil: Add the rinsed rice to the onion and fry for 1 minute. Pour in the remaining chicken broth (from the poached chicken) and bring to a boil.
Bake: Transfer the mixture to a baking dish with a lid. Bake for 20 minutes.
Rest: Once finished, remove from the oven and let it rest, covered, until serving.
3. Prepare the Tahini Salad
Cucumber: Peel the cucumber (optional) and slice it lengthwise. Scoop out the seeds with a teaspoon, then slice into half-moons.
Toast Seeds: In a small pan over medium-low heat, toast 1 tbsp of sesame seeds and 1 tsp of cumin seeds until the sesame is lightly golden. Remove from heat.
Tahini Dressing: In a small bowl, whisk 1-1.5 tsp of tahini with 1 tbsp of cold water until it lightens in color. Gradually add another teaspoon of water and whisk until it reaches a smooth, beige sauce consistency.
Emulsify: Stir in 1 tsp of white balsamic vinegar, 1 tbsp of olive oil, a squeeze of lemon juice, black pepper, and a few drops of honey. Whisk until smooth.
Assemble: Trim the arugula (rocket) stems. In a large bowl, toss the cucumber and arugula with 1/2 tsp of salt. Pour over the tahini dressing and toasted seeds, then toss gently to coat.
4. Serving
Plate the curry chicken alongside the baked rice. Drizzle some of the curry sauce over the rice and finish with a light dusting of curry powder. Serve the salad in a separate side bowl. Enjoy!