Indian · Dinner
Chicken Curry Rice Bowl
Boneless chicken thigh simmered in a spiced onion-tomato masala with ginger, garlic, cumin and garam masala, finished with a swirl of cream, served over steamed basmati rice with cilantro. A weeknight North Indian-style curry balancing warm spice against a tangy tomato base and mellow dairy richness.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.8gProtein
24.1gFat
56.3gCarbs
6.8gSugar
3.4gFiber
612mgSodium
214mgChol
8.9gSat Fat
870mgPotassium
110mgCalcium
3.4mgIron
0.5mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut the chicken into chunks. Chop the onion and tomato finely. Measure the spices into a small bowl.
2
Sauté the onion in vegetable oil over medium heat for 5 minutes until softened and golden at the edges, stirring often.
3
Stir in the ginger-garlic paste, cumin, turmeric and chili powder over medium heat for 1 minute until fragrant and oil separates.
4
Add the tomato and cook over medium-low heat for 5 minutes, mashing with the back of a spoon until it becomes a thick paste.
5
Add the chicken, water and salt to the pan, cover and simmer over medium-low heat for 15 minutes, stirring occasionally, until chicken is opaque and cooked through.
6
Stir in the yogurt, heavy cream and garam masala, then simmer uncovered over low heat for 2 minutes until the sauce becomes glossy.
7
Plate
Spoon the cooked basmati rice into a bowl, ladle the chicken curry over it and scatter cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 11 medium onion
- 11 medium tomato
- 2 tsp2 tsp ginger-garlic paste
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1 tsp1 tsp garam masala
- 4 tbsp60ml plain yogurt
- 2 tbsp30ml heavy cream
- 2 tbsp30ml vegetable oil
- 7 oz100g, about 1/2 cup dry basmati rice, cooked to 150g
- 2 tbsp2 tbsp cilantro
- salt, to taste
- 1/2 cup120ml water
