• 900g Sadia Chicken Thighs, thawed
  • 2 tablespoons Olive oil
  • 2 large Onions, chopped
  • ¼ cup Mild Indian curry paste
  • 3 Zucchini, finely chopped
  • 2 tablespoons Tomato paste
  • 3 Chicken stock cubes
  • 1½ litres Water
  • ⅓ cup Basmati rice



Remove the skin and bones from the Sadia Chicken Thighs and discard. Cut the meat into small chunks. Heat olive oil in a large saucepan over medium heat; add the chicken and brown well. Add the onion and cook until softened.


Add the curry paste and cook for 1 minute until fragrant. Add the zucchini and tomato paste and cook for another 10 minutes. Crumble the stock cubes into the saucepan and add water. Bring to a boil, pour in the rice and reduce heat. Simmer for 30 minutes or until both the rice and the chicken are tender. Ladle into warm bowls to serve.

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