Chicken Curry with Rice

Across India, chicken curry is everyday comfort built on fragrant spices and a gentle simmer. This plate pairs tender thighs in a creamy coconut-tomato sauce with fluffy basmati rice.

Serves 4

Estimate for one serving

• 620 cal
• 38g protein
• 52g carbs
• 28g fat
• 5g fiber

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Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1.5 cups basmati rice
• 1 large yellow onion
• 4 garlic cloves
• 1 inch piece fresh ginger
• 2 tbsp tomato paste
• 1 cup canned coconut milk
• 1 cup crushed tomatoes
• 1/4 cup plain yogurt
• 3 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3/4 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp chili powder
• 1.5 tsp salt
• 3 cups water
• 1/4 cup fresh cilantro
• 1/2 lemon

Instructions

1. 1Rinse the basmati rice under cold water until the water runs clear. Soak in fresh water for 15 minutes, then drain.
2. 2In a medium pot, bring water to a boil. Add the drained rice and salt. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork before serving.
3. 3While rice cooks, dice the onion, mince the garlic and ginger. Cut chicken thighs into 1.5-inch bite-sized pieces.
4. 4Heat vegetable oil in a large deep skillet or Dutch oven over medium heat.
5. 5Add the diced onion and cook for 6-7 minutes until softened and lightly golden.
6. 6Add minced garlic and ginger; stir and cook for 1 minute until fragrant.
7. 7Add the chicken pieces, salt, cumin, coriander, turmeric, and chili powder. Stir well to coat and cook for 5 minutes until chicken is no longer pink on the outside.
8. 8Stir in the tomato paste and cook for 1 minute.
9. 9Pour in the crushed tomatoes, coconut milk, and yogurt. Stir to combine and bring to a gentle simmer.
10. 10Reduce heat to medium-low, cover, and simmer for 15-18 minutes, stirring occasionally, until chicken is tender and sauce has thickened.
11. 11Stir in the garam masala and juice from half a lemon. Taste and adjust salt if needed. Simmer uncovered for 2 more minutes.
12. 12Garnish with chopped fresh cilantro. Serve hot over the fluffed basmati rice.