Chicken Curry with Basmati Rice
Aromatic chicken curry, rich and spicy, served with fluffy basmati rice.
⏱️ 65 min🍽️ Serves 1
🔥 550 kcal💪 35g protein🍚 55g carbs🥑 20g fat🌾 5g fibreper serving
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servings
Ingredients
- 🍗500 g boneless, skinless chicken thighs
- 🧅1 large onion
- 🧄2 cloves garlic
- 🫚1 inch fresh ginger
- 🍅400 g canned diced tomatoes
- 🥥200 ml full-fat coconut milk
- 🌶️2 tbsp curry powder
- 🟠1 tsp turmeric powder
- 🌿1 tsp ground cumin
- 🌶️½ tsp garam masala
- 🌻2 tbsp vegetable oil
- 🍚200 g basmati rice
- 💧400 ml water
- 🧂 salt and pepper, to taste
- 🌿¼ cup fresh cilantro, chopped
Pro tips
- For extra spice, add a pinch of cayenne pepper or a chopped green chili with the onions.
- If the curry is too thick, add a splash of water or chicken broth to reach desired consistency.
- Leftover curry tastes even better the next day as the flavors meld.
- You can add vegetables like bell peppers or spinach for added nutrients.
Method
- 1Cut chicken thighs into bite-sized pieces. Season with salt and pepper.
- 2Heat oil in a large pot or Dutch oven over medium heat. Sauté chopped onion until softened, about 5 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- 3Stir in curry powder, turmeric, and cumin. Cook for 1-2 minutes, stirring constantly, until aromatic.
- 4Add chicken pieces to the pot and brown on all sides for about 5-7 minutes.
- 5Pour in diced tomatoes and coconut milk. Bring to a gentle simmer, then reduce heat, cover, and cook for 20-25 minutes, or until chicken is cooked through and tender.
- 6While curry cooks, rinse basmati rice thoroughly. Combine rice with water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes until water is absorbed.
- 7Stir garam masala into the curry. Taste and adjust seasoning as needed.
- 8Fluff cooked basmati rice with a fork. Serve chicken curry hot over the rice, garnished with fresh cilantro.