Chicken Curry Risotto

    45 min

    I had this Italian-Indian fusion dish at a pub and so thought I would give it a go myself. Easy and delicious. This recipe isn't that spicy so if you lke it hotter, add a little more tandoori paste at that step.

    29 people made this

    Serves: 4 

    • 1 tablespoon oil
    • 1 large garlic clove, chopped
    • 1 small onion, finely chopped
    • 370g uncooked arborio rice
    • 1.5L chicken stock (made from stock cubes)
    • 100g shredded roast chicken
    • 1 tablespoon tandoori paste
    • 2 tablespoons light soured cream
    • 1 tablespoon chopped fresh parsley
    • salt and black pepper to taste
    • grated Parmesan cheese to serve

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Fry the garlic and onion in the oil over medium high heat. Add the arborio rice and stir.
    2. Add some chicken stock, enough to make a thick mixture. Stir until dissolved and add more and keep repeating until the rice is tender.
    3. Add the shredded chicken, tandoori paste and soured cream. Stir to mix the flavours through. Add the parsley and salt and pepper to taste.
    4. Serve with a dollop of soured cream and grated Parmesan cheese.

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    Average global rating:

    Reviews in English (5)


    Delicious, dragon stew as far as the kids are concerned  -  17 Nov 2013


     -  01 Oct 2012


    This was delicious and so easy to make! (it was my first risotto)  -  10 Jan 2010  (Review from Allrecipes AU | NZ)