Golden Chicken Curry with Basmati & Naan

Name: Golden Chicken Curry with Basmati & Naan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 0.5 cup basmati rice (uncooked); 1 cup water; 1 tablespoon olive oil; 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 yellow onion (small, diced); 1 tablespoon fresh ginger (minced); 2 clove garlic (minced); 1 tablespoon curry powder; 0.5 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.25 teaspoon cayenne pepper; 1 can diced tomatoes (undrained); 0.75 cup light coconut milk; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 piece naan bread; 2 tablespoon fresh cilantro (chopped)

A fragrant, creamy chicken curry made with tender chicken breast and a rich tomato-coconut sauce, served alongside fluffy basmati rice and warm naan bread for a complete, comforting meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Cuisine: Indian
Difficulty: Easy
Cost: $6.95/serving

Dietary

Nut-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

0.5 cup basmati rice (uncooked)
1 cup water
1 tablespoon olive oil
1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 yellow onion (small, diced)
1 tablespoon fresh ginger (minced)
2 clove garlic (minced)
1 tablespoon curry powder
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
0.25 teaspoon cayenne pepper
1 can diced tomatoes (undrained)
0.75 cup light coconut milk
0.5 teaspoon salt
0.25 teaspoon black pepper
2 piece naan bread
2 tablespoon fresh cilantro (chopped)

Instructions

Cook the basmati rice: Rinse 1/2 cup basmati rice under cold water until clear. In a small saucepan, combine rinsed rice with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
While rice cooks, start the curry: Heat 1 tablespoon olive oil in a large skillet or pot over medium-high heat. Add 1 pound chicken breast pieces and cook for 3-5 minutes, or until browned on all sides. Remove chicken from skillet and set aside.
Add 1 small yellow onion to the same skillet and cook for 3-4 minutes, until softened. Stir in 1 tablespoon fresh ginger and 2 cloves garlic and cook for 1 minute until fragrant.
Add 1 tablespoon curry powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/4 teaspoon cayenne pepper (if using). Cook, stirring constantly, for 1 minute until aromatic.
Pour in 1 can diced tomatoes and 3/4 cup light coconut milk. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
Return the cooked chicken to the skillet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 5-7 minutes, or until chicken is cooked through and sauce has thickened slightly.
Warm the naan bread according to package instructions (typically in a toaster, oven, or microwave).
Serve the chicken curry hot over the fluffy basmati rice, with warm naan bread on the side. Garnish with 2 tablespoons fresh cilantro, if desired.

Notes

This curry is fantastic for meal prep! Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave. Adjust cayenne pepper to your preferred spice level.

Nutrition (per serving)

Calories: 936
Protein: 65.7 g
Carbohydrates: 110.3 g
Fat: 25 g
Fiber: 11 g
Sodium: 1756 mg
Saturated Fat: 8.4 g
Sugar: 15.4 g
Cholesterol: 160 mg