I’ve been working with the Brixworth food larder recently, who help to redistribute food that would otherwise go to waste or landfill but is still safe to eat.

Thanks to some funding from the Constance Travis Endowment Fund (Via Northamptonshire Community Foundation) I have been able to produce some recipe cards and video tutorials to help provide some mealtime inspiration with fresh and store cupboard ingredients that are often available at the larder.

So have a go at this recipe for a chicken and vegetable curry with basmati rice.

Watch this short video to see how I made it…

• 2 chicken breasts
• 1 onion
• 6 chopped tomatoes
• handful of french beans
• handful of chopped butternut squash
• (other vegetables you could add include mini corn or chickpeas)
• jar of curry sauce
• 1 cup of basmati rice



1. Chop all the ingredients into small chunks
2. Fry off the onion in some oil on the hob (add spice mix if included with curry sauce)
3. Add the chicken and cook until brown
4. Add the chopped vegetables and the curry sauce
5. Simmer for 20 minutes until vegetables have gone soft

• 1 large cup of water (300ml)
• 1 small cup of basmati rice (200g)
• A microwave dish with a lid



1. Measure out a small cup of dried basmati rice
2. Wash the rice through a sieve and place in a microwaveable dish
3. Add a large cup of cold water (300ml) and place the lid on the dish
4. Place in a microwave and heat for approx 12 minutes
5. Serve your rice with the chicken and vegetable curry