Spicy Curry Chicken with Rice (Printer-friendly)
Aromatic curry chicken with bold spices and creamy coconut sauce, served over fluffy steamed rice.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 2 tbsp plain yogurt
03 - 1 tbsp lemon juice
04 - 1 tsp ground turmeric
05 - 1 tsp salt
→ Vegetables & Aromatics
06 - 1 large onion, finely chopped
07 - 3 cloves garlic, minced
08 - 1-inch piece fresh ginger, grated
09 - 2 medium tomatoes, diced
→ Spices
10 - 2 tbsp curry powder
11 - 1 tsp ground cumin
12 - 1/2 tsp ground coriander
13 - 1/2 tsp cayenne pepper
14 - 1/2 tsp chili flakes
15 - 1/2 tsp black pepper
→ Liquids
16 - 1 cup coconut milk
17 - 1/2 cup chicken stock
→ Rice
18 - 1.5 cups basmati rice
19 - 3 cups water
20 - 1/2 tsp salt
→ To Finish
21 - 2 tbsp fresh cilantro, chopped
22 - 1 tbsp vegetable oil or ghee
# How To Make It:
01 - Combine chicken with yogurt, lemon juice, turmeric, and salt in a bowl. Mix thoroughly and marinate for at least 15 minutes to tenderize and infuse flavors.
02 - Rinse basmati rice until water runs clear. Bring 3 cups water and 1/2 tsp salt to a boil in a saucepan. Add rice, cover, reduce heat, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
03 - Heat oil or ghee in a large skillet over medium heat. Add chopped onions and sauté until golden brown, approximately 6 minutes, stirring occasionally to prevent burning.
04 - Add minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
05 - Stir in curry powder, cumin, coriander, cayenne, chili flakes, and black pepper. Cook for 1 minute, stirring constantly to release essential oils and prevent scorching.
06 - Add diced tomatoes and cook until softened and juices are released, about 4 minutes. The tomatoes should break down slightly to form the base of the sauce.
07 - Add marinated chicken pieces to the skillet, stirring to coat thoroughly with the spice mixture. Cook for 5 minutes until chicken begins to brown on all sides.
08 - Pour in coconut milk and chicken stock. Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally. Ensure chicken is cooked through to an internal temperature of 165°F and sauce has thickened.
09 - Taste and adjust salt or spice levels as desired. Serve hot curry over steamed rice, garnished generously with fresh chopped cilantro.
# Expert Tips:
01 -
- The yogurt marinade makes the chicken impossibly tender, like something youd order at a restaurant but better
- That moment when the spices hit the hot oil will make your entire home feel warm and welcoming
02 -
- Letting the spices cook in oil for that minute is not optional, it unlocks flavors you cannot get any other way
- The sauce will continue thickening as it stands, so dont panic if it looks thinner than restaurant curry at first
03 -
- Pat the chicken dry before marinating so the yogurt mixture clings to every piece
- Use full fat coconut milk for the richest sauce, it makes a noticeable difference