Punjabi Chicken Curry with Basmati

Rich and aromatic chicken curry simmered in a savory tomato-based sauce with warming Indian spices, served with fluffy basmati rice and soft naan bread.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 8
• Cuisine: Indian
• Difficulty: Medium
• Cost: $4.96/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein

Tags

• spicy
• comfort food
• savory

Ingredients

• 2 tablespoon olive oil
• 2 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (chopped)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1.5 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper
• 28 ounce crushed tomatoes
• 13.5 ounce coconut milk
• 0.5 cup chicken broth
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cup basmati rice (uncooked)
• 4 cup water
• 24 ounce frozen green beans
• 8 naan breads
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken thighs and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2. Add chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
3. Stir in curry powder, ground cumin, ground coriander, turmeric powder, cayenne pepper (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for 1 minute, stirring constantly, until spices are fragrant.
4. Pour in crushed tomatoes, coconut milk, and chicken broth. Bring to a simmer, then return chicken to the pot. Reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through and tender.
5. While the curry simmers, cook the basmati rice. In a separate saucepan, combine 2 cups basmati rice with 4 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
6. Steam or microwave the frozen green beans until tender-crisp. Warm the naan bread according to package directions.
7. Serve the Punjabi Chicken Curry over basmati rice, with green beans and warm naan bread on the side. Garnish with chopped fresh cilantro if desired.

Notes

Adjust the amount of cayenne pepper to control the spice level. You can also add a pinch of garam masala at the very end for extra aromatic depth.

Nutrition (per serving)

• Calories: 610
• Protein: 37.1 g
• Carbohydrates: 65.5 g
• Fat: 23.8 g
• Fiber: 7.3 g
• Sodium: 1250 mg
• Saturated Fat: 14.5 g
• Sugar: 10.1 g
• Cholesterol: 135 mg