Spicy Curry Chicken with Rice (Printable)
Bold aromatic chicken curry in spicy sauce with steamed basmati rice. Medium difficulty, gluten-free, serves 4.
# What You’ll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 2 tablespoons plain yogurt
03 - 1 tablespoon lemon juice
04 - 1 teaspoon ground turmeric
05 - 1 teaspoon salt
→ Vegetables and Aromatics
06 - 1 large onion, finely chopped
07 - 3 cloves garlic, minced
08 - 1 inch piece fresh ginger, grated
09 - 2 medium tomatoes, diced
→ Spices
10 - 2 tablespoons curry powder
11 - 1 teaspoon ground cumin
12 - 0.5 teaspoon ground coriander
13 - 0.5 teaspoon cayenne pepper
14 - 0.5 teaspoon chili flakes
15 - 0.5 teaspoon black pepper
→ Liquids
16 - 1 cup coconut milk
17 - 0.5 cup chicken stock
→ Rice
18 - 1.5 cups basmati rice
19 - 3 cups water
20 - 0.5 teaspoon salt
→ Finishing
21 - 2 tablespoons fresh cilantro, chopped
22 - 1 tablespoon vegetable oil or ghee
# How To Make It:
01 - Combine chicken with yogurt, lemon juice, turmeric, and salt in a bowl. Mix thoroughly and marinate for at least 15 minutes.
02 - Rinse basmati rice under cold water until water runs clear. Bring 3 cups of water and 0.5 teaspoon salt to a boil in a saucepan. Add rice, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork.
03 - Heat oil or ghee in a large skillet over medium heat. Add chopped onions and sauté until golden brown, approximately 6 minutes.
04 - Add minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant.
05 - Stir in curry powder, cumin, coriander, cayenne pepper, chili flakes, and black pepper. Cook for 1 minute while stirring constantly.
06 - Add diced tomatoes to the skillet and cook until softened and juices are released, approximately 4 minutes.
07 - Add marinated chicken pieces, stirring to coat thoroughly with the spice mixture. Cook for 5 minutes until the chicken begins to brown.
08 - Pour in coconut milk and chicken stock. Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally, until chicken is fully cooked and sauce thickens.
09 - Taste the curry and adjust salt or spice level as desired.
10 - Transfer hot curry to serving bowls over steamed rice. Garnish with fresh cilantro and serve immediately.
# Expert Advice:
01 -
- The marinade creates chicken so tender it practically melts into the sauce, a technique I discovered that elevates this from good to unforgettable.
- Its surprisingly adaptable to whatever heat level you prefer, letting you control the spice journey without sacrificing any of that gorgeous depth of flavor.
02 -
- The color of your curry will deepen dramatically in the last five minutes of cooking, so dont worry if it looks too pale at first.
- Letting the curry rest for 5-10 minutes after cooking allows the flavors to settle and intensify, a step I accidentally discovered when I got distracted by a phone call.
03 -
- Toast your spices in a dry pan before adding them to the curry for a dramatically enhanced flavor profile, a technique I learned from an Indian neighbor who took pity on my early attempts.
- The back of a wooden spoon pressed against the pan can break down larger pieces of chicken while stirring, creating some smaller bits that carry more sauce in each bite.