Why you’ll love it
- Mild & Kid-Friendly: The gentle spice level of the curry makes it great for little taste buds.
- Nutritious & Balanced: Packed with lean protein, veggies, and whole grains.
- Quick & Easy: Ideal for weeknight dinners, with minimal prep and simple steps.
Tips for Success
- Use Cold Rice for Fried Rice: Freshly cooked rice will turn mushy, so ensure it’s fully cooled before frying.
- Customise Veggies: Swap out the red pepper or sweet potato for carrots, courgette, or peas based on your family’s preferences.
- Adjust the Spice: Add a pinch of chilli powder for adults who enjoy more heat.
Final Thoughts
This Family Chicken Curry with Easy Egg Fried Rice is such a quick and easy one for weeknight meals or weekend gatherings. We love it because its easy to double up and have extra for another night. Its simplicity and comforting flavours make it a go-to recipe, perfect for all the family.
Serve it up and watch it disappear—it’s guaranteed to be a family favourite!
Family-Friendly Chicken Curry with Easy Egg Fried Rice
Looking for a delicious, hearty dinner that’s easy to make and loved by both kids and adults? This Family Chicken Curry with Easy Egg Fried Rice is the perfect recipe. It’s packed with tender chicken, vibrant veggies, and a mild curry sauce, paired with fluffy, flavourful fried rice. Serve it up for a satisfying, fuss-free meal that everyone will enjoy.
Ingredients
For the Chicken Curry (Serves 4)
- 3 free-range chicken breasts (approx. 450g), diced
- 1 medium onion finely diced
- 1 red pepper diced small
- 2 small sweet potatoes peeled and diced small
- 1 tin chopped tomatoes (400g)
- 4 tsp curry powder ( ensure it is gluten free if making gluten free)
- 400 ml hot water
- 1 tbsp crème fraîche (optional)
- Cooking oil, salt, and pepper
- Handful of fresh coriander chopped, to serve
For the Egg Fried Rice
- 2 eggs
- 2-3 cups cooked and cooled riced
- 1-2 tsp soy sauce ( ensure it is gluten free if making gluten free)
- 1 tsp toasted sesame oil
Instructions
Making the Chicken Curry
Sauté the Veggies
- Heat a generous glug of cooking oil in a wide pan or pot over low heat.
- Add the diced onion and cook gently for 5–10 minutes, stirring occasionally, until softened.
- Stir in the diced red pepper and sweet potato. Cook for another 2 minutes to coat the vegetables in the oil and onion mix.
Cook the Chicken
- Add the diced chicken to the pot along with a pinch of salt and pepper.
- Cover the pot with a lid and cook for 3–4 minutes, allowing the chicken to start cooking through.
Add the Curry powder
- Spoon in the curry powder, the tin of chopped tomatoes and hot water into the pot. Stir everything well.
- Bring the mixture to a bubble, then reduce the heat to a gentle simmer.
- Let the curry cook uncovered for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.
- Optional Step: Stir in 1 tablespoon crème fraîche at the end for added creaminess.
Making the Egg Fried Rice
Cook the Egg
- Heat a frying pan with a light coating of cooking oil.
- Whisk the eggs and pour them into the pan. Cook as you would an omelette, then break it into bite-sized pieces using a spatula. Set aside on a plate.
Fry the Rice
- Add the cooled rice to the same pan and fry for 2–3 minutes, stirring frequently to coat the grains evenly.
- Stir through the soy sauce and toasted sesame oil for added flavour.
- Return the cooked egg pieces to the pan and mix everything together.
Serve and Enjoy
- Spoon the curry into bowls or onto plates and serve alongside the egg fried rice.
- Garnish with a sprinkle of fresh coriander for a pop of colour and flavour.
Tried this recipe?Let us know how it was!
