Craving a comforting, flavorful meal that’s both satisfying and simple to make? Look no further than this chicken curry with rice recipe. With rich spices, tender chicken, and fragrant rice, this dish is sure to be a hit at your dinner table.
Ingredients
To make this delicious chicken curry with rice, gather the following ingredients:
For the Chicken Curry:
500g chicken pieces (bone-in or boneless, as you prefer)
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
2 medium tomatoes, chopped
2 tbsp vegetable oil
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala
Salt, to taste
1 cup coconut milk (optional, for extra creaminess)
Fresh coriander leaves for garnish
For the Rice:
1 cup basmati rice
2 cups water
1/4 tsp salt
A pinch of cardamom (optional, for added aroma)
Step-by-Step Instructions
Step 1: Prepare the Chicken Curry
1. Heat the Oil: In a large pan or skillet, heat the vegetable oil over medium heat. Add the chopped onions and cook until they turn golden brown, stirring occasionally.
2. Add Garlic and Ginger: Add the minced garlic and grated ginger to the pan and sauté for another 1-2 minutes until the aroma is released.
3. Add Spices: Add turmeric, cumin, and coriander powder to the pan. Stir well, allowing the spices to cook for about 30 seconds to release their flavors.
4. Add Tomatoes: Add the chopped tomatoes and cook until they soften and blend with the spices, forming a thick paste.
5. Cook the Chicken: Add the chicken pieces to the pan, stirring to coat them in the spice mixture. Cook for 5-6 minutes until the chicken begins to brown slightly.
6. Simmer: Pour in coconut milk (if using) and a bit of water to create a curry sauce. Lower the heat and let the curry simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
7. Finish with Garam Masala and Garnish: Add the garam masala and salt to taste, giving it a final stir. Garnish with fresh coriander leaves for a burst of color and flavor.
Step 2: Cook the Rice
1. Rinse the Rice: Rinse the basmati rice under cold water until the water runs clear, removing excess starch for fluffier rice.
2. Cook the Rice: In a medium saucepan, combine rice, water, and salt. Bring to a boil, then cover and reduce to low heat. Simmer for 10-12 minutes, or until the rice is cooked through and water is absorbed.
3. Fluff the Rice: Turn off the heat and let the rice sit, covered, for 5 minutes. Fluff with a fork before serving.
Serving Tips
Serve the chicken curry hot with a generous helping of rice on the side. For an extra touch, add a slice of lime and a sprinkle of chopped coriander.
