Chicken Curry with Basmati Rice

A creamy and aromatic chicken curry made with lean chicken breast, light coconut milk, and fragrant Indian spices, served with fluffy basmati rice and fresh cilantro.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy
• Cost: $3.77/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• quick
• savory
• spicy

Ingredients

• 1 tablespoon olive oil
• 1.25 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (medium, thinly sliced)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon curry powder
• 0.5 teaspoon ground cumin
• 0.25 teaspoon turmeric
• 1 can light coconut milk
• 1 cup frozen peas
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 1.5 cup basmati rice (uncooked)
• 2 cup water
• 0.25 cup fresh cilantro (chopped, for serving)

Instructions

1. First, rinse the basmati rice until the water runs clear. In a medium saucepan, combine 1 1/2 cups of rinsed basmati rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes before fluffing with a fork.
2. While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breast pieces and cook until lightly browned on all sides, about 4-5 minutes. Remove chicken and set aside.
3. Add the thinly sliced yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and grated fresh ginger; cook for 1 minute until fragrant.
4. Stir in the curry powder, ground cumin, and turmeric; cook for 30 seconds, stirring constantly.
5. Pour in the light coconut milk and bring to a gentle simmer. Return the chicken to the skillet. Stir in the frozen peas. Season with salt and black pepper.
6. Simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Taste and adjust seasoning as needed.
7. Serve the chicken curry hot over the fluffed basmati rice, garnished with fresh cilantro.

Notes

You can use pre-cooked rice pouches for an even faster meal. Simply microwave according to package directions.

Nutrition (per serving)

• Calories: 520
• Protein: 45.1 g
• Carbohydrates: 53.6 g
• Fat: 14.8 g
• Fiber: 5.9 g
• Sodium: 480 mg
• Saturated Fat: 8 g
• Sugar: 5.1 g
• Cholesterol: 95 mg