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Chicken Curry with Rice

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A flavorful and hearty chicken curry served over steamed rice, made with tender chicken pieces simmered in a spiced curry sauce.

Ingredients

Scale
  • 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp chili powder (optional)
  • 1 can (14 oz) diced tomatoes
  • 1 cup coconut milk
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • 2 cups cooked white rice (for serving)

Instructions

  1. Heat the oil in a large skillet or pot over medium heat.
  2. Add chopped onions and sauté until softened, about 5 minutes.
  3. Stir in the garlic and ginger, cooking for another minute until fragrant.
  4. Add curry powder, cumin, turmeric, and chili powder. Cook for 1-2 minutes to toast the spices.
  5. Add chicken pieces and cook until lightly browned on all sides.
  6. Stir in diced tomatoes and coconut milk. Bring to a simmer.
  7. Reduce heat to low and simmer uncovered for 20-25 minutes, or until chicken is cooked through and sauce has thickened.
  8. Season with salt and pepper to taste.
  9. Serve hot over steamed rice and garnish with fresh cilantro.

Notes

  • For extra heat, add a chopped chili or more chili powder.
  • You can substitute coconut milk with cream or yogurt for a different texture.
  • This curry can also be made with vegetables or tofu for a vegetarian version.
  • Leftovers store well in the refrigerator for up to 3 days.

Nutrition

Keywords: chicken curry, curry with rice, Indian chicken recipe, easy chicken curry

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