Indian · Dinner
Chicken Curry Rice Bowl
A weekday bowl of chicken thigh pieces simmered in a tomato-onion masala with ginger and garam masala, spooned over basmati rice and finished with fresh coriander.
$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
16gFat
52gCarbs
4gSugar
3gFiber
680mgSodium
105mgChol
Goes well with
Pilsner LagerPilsner Lager — A crisp, refreshing beer...
local
Salted LassiSalted Lassi — A cooling, creamy pairing...
international
Instructions
1
Prep
Rinse 140g basmati rice. Finely chop 1 medium onion, 2 small tomatoes, and 2 green chillies. Measure ginger-garlic paste (2 tbsp), tomato paste, all spices, and fresh coriander (2 tbsp). Cut 400g boneless chicken thigh into 0.75-inch pieces.
2
Boil
Combine rice, 260ml water, and 0.5 tsp salt in a saucepan. Bring to a boil over high heat, cover, reduce to low, and cook 10 minutes until water absorbs. Remove from heat, keep covered.
3
Saute
Heat 3 tbsp oil in a large skillet over medium-high. Add 1 tsp cumin seeds, sizzle 15 seconds. Add chopped onion, cook 3–4 minutes stirring until edges turn deep golden.
4
Build
Stir in ginger-garlic paste and green chillies, cook 1 minute over medium until raw smell fades. Add chopped tomatoes, tomato paste, Kashmiri chilli powder, ground coriander, ground cumin, turmeric, and 0.5 tsp salt. Cook 3 minutes over medium-low, mashing tomato, until oil beads and masala darkens.
5
Sear
Add chicken pieces to the masala, sear 2–3 minutes over medium-high stirring until edges turn opaque. Pour in 120ml hot water, stir, cover, reduce to low, and cook 5–6 minutes until chicken reaches 165°F and gravy clings to pieces.
6
Finish
Remove from heat. Stir in 1 tsp garam masala and 1 tsp crushed kasuri methi. Fluff rice with a fork.
7
Plate
Spoon rice into bowls, top with chicken curry, and garnish with fresh coriander. Serve with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless chicken thigh
- 140g (4.9 oz) basmati rice
- 260ml (1 1/8 cup) water
- 3 tbsp neutral oil
- 1 tsp cumin seeds
- 1 medium yellow onion
- 2 tbsp ginger-garlic paste
- 2 green chilli
- 2 small tomato
- 2 tsp tomato paste
- 2 tsp Kashmiri chilli powder
- 1.5 tsp ground coriander
- 0.5 tsp ground cumin
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp garam masala
- 1 tsp kasuri methi
- 2 tbsp fresh coriander
- 2 lemon wedge