Chicken Curry with Rice
Aromatic chicken curry with fluffy rice, a comforting classic.
⏱️ 55 min🍽️ Serves 1
🔥 550 kcal💪 38g protein🍚 45g carbs🥑 25g fat🌾 5g fibreper serving
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🎬 Watch Abida Rasheed make it
Ingredients
- 🍗500 g boneless, skinless chicken thighs
- 🧅1 large onion
- 🧄3 cloves garlic
- 🫚2 cm ginger
- 🍅400 g canned diced tomatoes
- 🥥200 ml coconut milk
- 🌶️2 tbsp curry powder
- 🟠1 tsp turmeric powder
- 🌰½ tsp cumin powder
- 🍚300 g basmati rice
- 🌻2 tbsp vegetable oil
- 🧂 salt and pepper, to taste
- 🌿¼ cup fresh cilantro, chopped
Pro tips
- For extra richness, brown the chicken in batches to ensure a good sear.
- Adjust the amount of curry powder to your spice preference; add a pinch of cayenne for more heat.
- Leftover curry tastes even better the next day as the flavors meld.
- Add vegetables like bell peppers or spinach during the last 10 minutes of cooking for added nutrition.
Method
- 1Cut chicken thighs into bite-sized pieces. Dice the onion, mince the garlic, and grate the ginger.
- 2Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- 3Add garlic and ginger, cook for 1 minute until fragrant. Stir in curry powder, turmeric, and cumin, cook for another minute.
- 4Add chicken pieces and cook until lightly browned on all sides.
- 5Pour in diced tomatoes and coconut milk. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until chicken is cooked through and tender.
- 6While the curry simmers, cook the basmati rice according to package instructions.
- 7Season the curry with salt and pepper to taste. Garnish with fresh cilantro before serving.
- 8Serve the chicken curry hot alongside the fluffy basmati rice.