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Chicken Curry with Basmati Rice Recipe

Recipe by Food and Bake By Antoine Pisani

  • Ready in60 min
  • Prep15 min
  • Cook45 min
  • CuisineIndian
  • Serves4 People
  • DifficultyMedium
  • Spicy level3/5
  • Calories~670 kcal
Chicken Curry with Basmati Rice Recipe

Ingredients

Chicken Curry

  • 600gChicken Thighs
  • 2 tbspCooking Oil
  • 1 (chopped)Large Onion
  • 1 (sliced)Green Chili
  • 4g (grated)Ginger
  • 3 cloves (paste or minced)Garlic
  • 1 tspPaprika
  • 6Cardamom Pods
  • 1 tspCayenne Powder
  • 1 tspSalt
  • 1 1/2 tspTurmeric Powder
  • 1 tspCoriander Powder
  • 2 tbspChilli Powder
  • 1 tbspChicken Masala
  • 1 (chopped)Large Tomato
  • 200mlCoconut Milk
  • a handfulCurry Leaves
  • 1 tbspBlack Pepper Powder

Basmati Rice

  • 250gBasmati Rice
  • 1 tspCumin Seeds
  • 1 tspSalt
  • 500mlWater

Step-by-Step Instructions

  1. 1.Prepare Aromatics

    Chop the garlic, onion, and slice the green chili as shown in the video.

  2. 2.Sauté Aromatics and Spices

    Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the chopped onion, minced garlic, sliced green chili, curry leaves, grated ginger, and cardamom pods. Stir and cook until the onion softens and the spices become fragrant.

  3. 3.Add Powdered Spices

    Add paprika, cayenne powder, salt, turmeric powder, coriander powder, chili powder, and chicken masala to the pan. Mix well with the aromatics and cook for 1-2 minutes until fragrant.

  4. 4.Add Tomato

    Chop the large tomato into small pieces. Add the chopped tomato to the pan with the spices and mix well. Cook until the tomato softens and integrates into the spice mixture.

  5. 5.Prepare Chicken

    Cut the chicken thighs into bite-sized pieces.

  6. 6.Cook Chicken

    Add the chicken pieces to the pan and mix well to coat them with the spices. Cook on medium heat for about 5-7 minutes, stirring occasionally, until the chicken starts to brown.

  7. 7.Simmer Curry

    Pour in the 200ml coconut milk and mix. Cover the pan with a lid and let it cook for 15 minutes on medium-low heat, allowing the flavors to meld and the chicken to cook through.

  8. 8.Prepare Rice

    Wash the 250g basmati rice in cold water 2-3 times until the water runs clear. Soak the rice for 15-20 minutes, then drain.

  9. 9.Cook Rice

    Add the drained basmati rice, 1 tsp cumin seeds, 1 tsp salt, and 500ml water to a medium-sized pot. Bring the water to a boil. Once boiling, cover the pot with a tight-fitting lid and reduce the heat to low. Let the rice simmer for 12-15 minutes until all the water is absorbed.

  10. 10.Rest Rice and Curry

    Turn off the heat for the rice and let it rest for 5 minutes with the lid on. Turn off the heat for the chicken curry and let it rest for a couple of minutes before serving.

  11. 11.Serve

    Serve the chicken curry hot over the fluffy basmati rice. You can use a ring mold for presentation as shown in the video.

Printed from Fullmeals.com — turn any cooking video into a recipe.

Chicken Curry with Basmati Rice Recipe

Ready in

60 mins

Cuisine

Indian

Prep Time

15 min

Cook Time

45 min

Serving

4 People

Difficulty

Medium

Calories / Serving

~670 kcal

Spicy Level

Recipe by Food and Bake By Antoine Pisani on YouTube
Adjust Servings
Measurements
Tap an ingredient to mark it ready0 of 22 ready
All Ingredients

Chicken Curry

All Ingredients

Basmati Rice

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. 1

    Prepare Aromatics

    Chop the garlic, onion, and slice the green chili as shown in the video.

  2. 2

    Sauté Aromatics and Spices

    Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the chopped onion, garlic, sliced green chili, curry leaves, grated ginger, and cardamom pods. Stir and cook until the onion softens and the spices become fragrant.

  3. 3

    Add Powdered Spices

    Add paprika, cayenne powder, salt, turmeric powder, coriander powder, chili powder, and chicken masala to the pan. Mix well with the aromatics and cook for until fragrant.

  4. 4

    Add Tomato

    Chop the large tomato into small pieces. Add the chopped tomato to the pan with the spices and mix well. Cook until the tomato softens and integrates into the spice mixture.

  5. 5

    Prepare Chicken

    Cut the chicken thighs into bite-sized pieces.

  6. 6

    Cook Chicken

    Add the chicken pieces to the pan and mix well to coat them with the spices. Cook on medium heat for about , stirring occasionally, until the chicken starts to brown.

  7. 7

    Simmer Curry

    Pour in the 200ml coconut milk and mix. Cover the pan with a lid and let it cook for on medium-low heat, allowing the flavors to meld and the chicken to cook through.

  8. 8

    Prepare Rice

    Wash the 250g basmati rice in cold water 2-3 times until the water runs clear. Soak the rice for , then drain.

  9. 9

    Cook Rice

    Add the drained basmati rice, 1 tsp cumin seeds, 1 tsp salt, and 500ml water to a medium-sized pot. Bring the water to a boil. Once boiling, cover the pot with a tight-fitting lid and the heat to low. Let the rice for until all the water is absorbed.

  10. 10

    Rest Rice and Curry

    Turn off the heat for the rice and for with the lid on. Turn off the heat for the chicken curry and for a couple of minutes before serving.

  11. 11

    Serve

    Serve the chicken curry hot over the fluffy basmati rice. You can use a ring mold for presentation as shown in the video.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 4 swaps
  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)
  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)
  • No Coconut milk?

    • Equal parts heavy cream + 1/2 tsp coconut extract
    • Whole milk + 1 tsp coconut oil (per cup)
  • No Curry leaves?

    • 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
Ingredient Substitutions
  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)
  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)
  • No Coconut milk?

    • Equal parts heavy cream + 1/2 tsp coconut extract
    • Whole milk + 1 tsp coconut oil (per cup)
  • No Curry leaves?

    • 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
AllergensThis recipe contains tree nuts.
tree nuts

Variations

Simple ways to adapt this recipe.

  • 1
    Substitute chicken thighs with chickenIngredient swap

    Substitute chicken thighs with chicken breast for a leaner option, adjusting cooking time as needed.

  • 2
    Add other vegetables like potatoesCustomise

    Carrots, or bell peppers for extra nutrition and flavor.

Helpful Tips

Small details that can improve the final result.

  • 1
    Flavour tipEnsure the Spices Are Well

    Toasted to release their full aroma and flavor.

  • 2
    TipDo Not Overcook the Rice

    It should be fluffy and separate.

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