Chicken Curry Recipe
Spicy chicken curry served with rice
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Ingredients
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Main Ingredients
Spices
For Serving
Method
Preparation
- 1
Prepare the rice
Rinse the basmati or jasmine rice under cold water until the water runs clear. In a pot, combine 1 cup of rice with 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Cooking the Curry
- 2
Sauté the aromatics
In a large pot or skillet, heat 2 tablespoons of vegetable oil over medium heat. Add 1 large finely chopped onion and sauté until golden brown, about 5-7 minutes. Add 4 minced garlic cloves and 1 tablespoon of minced ginger, and sauté for another 2 minutes until fragrant.
- 3
Add the chicken
Cut 1.5 pounds of boneless, skinless chicken thighs into bite-sized pieces. Add the chicken to the pot and cook until browned on all sides, about 8-10 minutes.
- 4
Incorporate the spices
Stir in 2 tablespoons of curry powder, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of red chili powder, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for about 2-3 minutes to toast the spices.
- 5
Add tomatoes and coconut milk
Pour in 1 cup of pureed tomatoes and 1 can (400ml) of coconut milk. Stir well to combine and bring the mixture to a gentle simmer.
- 6
Simmer the curry
Cover the pot and let the curry simmer for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
- 7