Indian-Style Halloumi Curry
with Rice, Bell Pepper & Cilantro
- Milk
In this warming curry, dark meat chicken is cooked in earthy garam masala and creamy yogurt, then tossed with sautéed bell pepper, onion, garlic, and a deeply flavored curry sauce. Everything’s served over a bed of basmati rice, then sprinkled with cilantro and sliced chili pepper. Not so sure about the heat? Feel free to skip it altogether or slowly add it to taste!
Ingredients
½ teaspoon
Garam Masala
1.5 tablespoon
Sour Cream
(Contains: Milk)
5 ounce
Curry Sauce Base
(Contains: Milk)
1 unit
Onion
1 unit
Chicken Stock Concentrate
6 ounce
Grilling Cheese
(Contains: Milk)
2 tablespoon
Yogurt
(Contains: Milk)
1 clove
Garlic
1 teaspoon
Paprika
1 unit
Bell Pepper
¼ ounce
Cilantro
1 unit
Chili Pepper
½ cup
Basmati Rice
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a medium pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and finely dice onion. Peel and mince or grate garlic. Roughly chop cilantro. Thinly slice chili.
Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. TIP: If needed, add a splash of water to help pepper and onion soften.
Stir in garlic; cook until fragrant, 30 seconds.
Turn off heat; transfer to a plate. Wash out pan.
While veggies cook, open package of chicken* and drain off any excess liquid. Place chicken in a medium bowl and toss with yogurt, half the garam masala (all for 4 servings), salt, and pepper until evenly coated.
Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned all over, 2-4 minutes (it’ll finish cooking in the next step). Reduce heat to medium.
To the same pan, stir in curry sauce, paprika, stock concentrate, ½ cup water (1 cup for 4 servings), 1 TBSP butter (2 TBSP for 4), and a big pinch of salt. Bring to a simmer, then reduce heat to low. Cook until sauce has thickened and chicken is cooked through, 2-3 minutes. TIP: If sauce seems too thick, stir in a splash of water.
Add veggies and sour cream; stir to combine. Taste and season with salt and pepper. Turn off heat.
Fluff rice with a fork. Divide between shallow bowls or plates.
Top with chicken and sauce. Sprinkle with cilantro and sliced chili if desired. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty blend of spices, with fresh chili adding a pleasant kick to the mild curry 🌶️.
- Ease of prep: Some found prep time longer than expected; clearer instructions for cooking halloumi would have been helpful.
- Suggestions: Consider adding spinach or shrimp for extra variety. Vegetarians, swap chicken stock for vegetable stock.
Reviews from our home cooks
First off I am ever so grateful that you are finally offering cheese and/or tofu options in place of meat in several recipes. THANK YOU for that! The flavor was decent BUT: it took much longer to prepare than indicated on the card; a lot of the halloumi cheese seemed to melt into the sauce (it did not keep its shape); AND I would have preferred vegetable stock instead of chicken stock to make it more of a vegetarian dish.
This was tasty. I enjoyed the fresh chili adding a bit of heat to an otherwise mild dish. It would have been helpful to have instructions on using the halloumi in place of chicken but it came out good. Also it would be nice if the chicken stock was swapped with veggie for the vegetarian version but luckily I had my own.
3.5 rounded up. I'd like to add spinach or shrimp to this too. I dislike that there weren't instructions for cooking the cheese. There was a separate page that said cook 1-2 minutes per side, but do we do the yogurt the same way? Do we still need to separate out the vegetables? I would have preferred instructions thorough and in one place.
Really really good balance of flavors! Make this a regular option please!
This has potential but disappointed the curry was premade because there was a crazy amount of sugar in it. It was super sweet and spiked my blood sugar, and I'm a diabetic. Provide the ingredients to make the curry so we can control the seasoning.
Flavor was great but your "halloumi" is not halloumi. It did not grill/sautee. It melted into fondue
The recipe called for dark-meat chicken, but only white-meat chicken breast was sent.
