Indian-Spiced Chicken Skillet with Basmati Rice

Indian-Spiced Chicken Skillet with Basmati Rice

A warmly spiced chicken dish made quickly in one skillet, featuring tender chicken pieces in a rich, aromatic tomato-based sauce, perfectly complemented by easy basmati rice.

Dietary

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Ingredients

Instructions

  1. Prepare basmati rice according to package directions, or in a rice cooker, while you cook the chicken.
  2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 1 pound chicken breast pieces and cook until lightly browned, about 3-4 minutes. Remove chicken from skillet and set aside.
  3. Add 1 medium yellow onion to the skillet and cook until softened, about 3 minutes. Stir in 2 cloves minced garlic and 1 teaspoon grated fresh ginger and cook for 1 minute until fragrant.
  4. Stir in 1 teaspoon ground cumin, 1 teaspoon curry powder, 1/2 teaspoon ground turmeric, and 1/4 teaspoon cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
  5. Pour in 1 can diced tomatoes (undrained) and 1/2 cup chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  6. Return the cooked chicken to the skillet. Stir in 1/4 cup heavy cream. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Simmer for 5-7 minutes, until the sauce slightly thickens and chicken is cooked through.
  7. Serve the Indian-spiced chicken immediately over the cooked basmati rice. Garnish with 2 tablespoons fresh cilantro, if desired.

Notes

If you prefer a dairy-free option, coconut milk can be used instead of heavy cream. For extra convenience, pre-cooked chicken can be used; just add it at step 6 and simmer until heated through.

Nutrition (per serving)