Are you ready to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of India? This mouthwatering Chicken Curry and Rice recipe is not just a meal—it's an experience that promises to elevate your home cooking from ordinary to extraordinary. With tender, spice-coated chicken swimming in a rich, creamy coconut milk sauce and perfectly fluffy basmati rice, this dish is about to become your new go-to comfort food that will have everyone at the table begging for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 can coconut milk
- 2 cups basmati rice
- 4 cups chicken broth
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Dice the chicken thighs into bite-sized pieces, chop the onion, mince the garlic, and grate the ginger. This will make the cooking process smoother.
- In a large pot or deep skillet, heat a tablespoon of oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and soft.
- Add the minced garlic and grated ginger to the pot, stirring frequently for about 1-2 minutes until fragrant. Be careful not to let the garlic burn.
- Next, add the diced chicken thighs to the pot. Season with salt and pepper, and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Sprinkle the curry powder over the chicken and mix well to ensure all the chicken is coated with the spices. Cook for an additional 2-3 minutes to toast the spices slightly.
- Pour in the can of coconut milk, stirring to combine everything. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 15 minutes, allowing the flavors to meld and the chicken to cook through.
- While the chicken curry is simmering, rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky.
- In a separate pot, bring 4 cups of chicken broth to a boil. Once boiling, add the rinsed basmati rice. Stir briefly, then reduce the heat to low, cover the pot, and let it cook for about 15 minutes, or until the rice is tender and the liquid is absorbed.
- After the chicken curry has simmered for 15 minutes, taste and adjust the seasoning with more salt and pepper if needed. If the curry is too thick, you can add a splash of water or chicken broth to reach your desired consistency.
- Once the rice is done, remove it from the heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.
- To serve, plate a generous portion of the fluffy basmati rice and ladle the chicken curry over the top. Garnish with fresh cilantro if desired.
- Enjoy your delicious homemade Chicken Curry and Rice!
Tips
- Ingredient Prep is Key: Chop, dice, and measure all ingredients before you start cooking to ensure a smooth cooking process.
- Toast Your Spices: When adding curry powder, let it cook for a few minutes to release its full aromatic potential and deepen the flavor profile.
- Don't Rush the Simmer: Allow the curry to simmer gently, which helps the chicken become tender and allows the spices to fully develop their flavors.
- Rice Rinsing Trick: Always rinse your basmati rice thoroughly to remove excess starch, resulting in perfectly fluffy, separated grains.
- Consistency Matters: If your curry is too thick, don't hesitate to add a splash of chicken broth to reach your desired sauce consistency.
- Optional Enhancements: Consider garnishing with fresh cilantro, a squeeze of lime, or some toasted naan bread for an extra special touch.
- Make-Ahead Friendly: This dish tastes even better the next day, so don't worry about making extra for delicious leftovers!
Nutrition Facts
Calories: 279kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
