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.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
Finish
Remove from heat. Stir in 1 tsp garam masala and 1 tsp crushed kasuri methi. Fluff rice with a fork.
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.