South Indian Chicken Curry with Basmati Rice

A vibrant and robust chicken curry, rich with aromatic spices, tender chicken, and a luscious tomato-coconut sauce, perfectly complemented by fragrant basmati rice and crisp green beans.

• Prep: 25 min
• Cook: 40 min
• Total: 1 hr 5 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Medium
• Cost: $4.59/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• savory
• spicy
• comfort food
• healthy
• sauté
• roast

Ingredients

• 1.25 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 2 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 4 clove garlic (minced)
• 1 fresh ginger (1-inch piece, grated)
• 2 teaspoon Madras curry powder
• 1 teaspoon ground turmeric
• 0.5 teaspoon red chili powder
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 1 can diced tomatoes (14.5 ounce, undrained)
• 1 can full-fat coconut milk (13.5 fluid ounce)
• 0.5 cup chicken broth
• 1 cup basmati rice (uncooked)
• 1 pound fresh green beans (trimmed)
• 1.5 teaspoon salt (divided)
• 0.5 teaspoon black pepper (divided)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken breast cubes and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
2. Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the yellow onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and grated fresh ginger and cook for another 1 minute until fragrant.
3. Add the Madras curry powder, ground turmeric, red chili powder, mustard seeds, and cumin seeds to the skillet. Cook, stirring constantly, for 1 minute until the spices are fragrant.
4. Pour in the diced tomatoes, full-fat coconut milk, and chicken broth. Bring the mixture to a simmer. Stir in 1 teaspoon of the salt and 1/4 teaspoon of the black pepper.
5. Return the browned chicken breast to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
6. While the curry is simmering, prepare the basmati rice. Cook according to package directions, typically by combining 1 cup of uncooked basmati rice with 1 3/4 cups of water (or as specified by package) and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until water is absorbed and rice is fluffy.
7. In a separate pan, steam or sauté the fresh green beans. To sauté, heat a small amount of olive oil over medium heat, add the trimmed green beans with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook until tender-crisp, about 5-7 minutes.
8. Serve the South Indian Chicken Curry hot over the fluffy basmati rice, with the sautéed green beans on the side. Garnish with fresh cilantro, if desired.

Notes

This curry makes excellent leftovers, which can be stored in an airtight container in the refrigerator for up to 3 days. The spice level can be adjusted to your preference by using more or less red chili powder.

Nutrition (per serving)

• Calories: 586
• Protein: 32 g
• Carbohydrates: 51 g
• Fat: 27 g
• Fiber: 5.2 g
• Sodium: 862 mg
• Saturated Fat: 14.5 g
• Sugar: 4.5 g
• Cholesterol: 141 mg