Spicy Curry Chicken with Rice (Printable)
Bold aromatic curry with tender chicken in spicy sauce, served over fluffy basmati rice.
# What You 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 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon cayenne pepper
14 - 1/2 teaspoon chili flakes
15 - 1/2 teaspoon black pepper
→ Liquids
16 - 1 cup coconut milk
17 - 1/2 cup chicken stock
→ Rice
18 - 1.5 cups basmati rice
19 - 3 cups water
20 - 1/2 teaspoon salt
→ Finishing
21 - 2 tablespoons fresh cilantro, chopped
22 - 1 tablespoon vegetable oil or ghee
# How To Cook:
01 - In a bowl, combine chicken with yogurt, lemon juice, turmeric, and salt. Mix well and marinate for at least 15 minutes.
02 - Rinse basmati rice until water runs clear. In a saucepan, bring 3 cups water and 1/2 teaspoon salt to a boil. Add rice, cover, reduce heat, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Heat oil or ghee in a large skillet over medium heat. Add onions and sauté until golden brown, approximately 6 minutes.
04 - Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
05 - Stir in curry powder, cumin, coriander, cayenne pepper, chili flakes, and black pepper. Cook for 1 minute, stirring constantly.
06 - Add diced tomatoes and cook until they soften and release their juices, 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 cooked through and sauce thickens.
09 - Taste curry and adjust salt or spice as desired.
10 - Serve hot curry over steamed rice, garnished with fresh cilantro.
# Expert Tips:
01 -
- The marinade takes just minutes but creates this incredible tenderness that makes even weeknight cooking feel special.
- Theres this perfect balance where the coconut milk tames the heat just enough without dulling those gorgeous spices.
02 -
- The curry develops even better flavor if you can make it a few hours ahead and let it rest, reheating gently before serving.
- Rinsing rice until the water runs clear isnt optional, its the difference between distinct grains and a sticky mess.
03 -
- The oil that rises to the top of your curry isnt something to skim off but a treasure of concentrated flavor to stir back in before serving.
- Toast your whole spices in a dry pan before grinding for a curry that will make people close their eyes involuntarily on the first bite.