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Indian Curry Chicken and Rice Recipe

Diced Chicken In A Medium Brown Curry spiced Gravy over White Rice in A large shallow plate.
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5 from 4 reviews

EatSimpleFood.com

This flavorful chicken curry and rice recipe is fairly easy to make and always a crowd pleaser, especially with a colorful garnish like cilantro or sliced green onions.

Ingredients

  • 3 Tbsp vegetable oil
  • 2 lb boneless skinless chicken (breasts or thighs), diced
  • 1 1/2 cup onion, diced
  • 1 Tbsp garlic, minced
  • 1 Tbsp fresh ginger, grated
  • 1 Tbsp curry powder
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp garam masala
  • pinch cayenne pepper
  • 1 tsp salt
  • 3/4 cup water
  • 1 15 oz canned fire roasted diced tomatoes
  • 1  1/2 cup heavy whipping cream
  • 1 1/2 Tbsp lemon juice
  • 1/4 cup fresh cilantro, chopped & divided
  • 6 cups cooked rice

Instructions

  • Bring a large pot to medium heat and add the oil.  When hot add the onions and cook 3-5 minutes or until translucent.  
  • Add garlic and ginger and cook 1-2 minutes or until fragrant.  Add more oil if the mixture looks dry.
  • Stir in all spices, salt, and 2 Tbsp cilantro and cook ~1-2 minutes.  
  • Add water, tomatoes, and cream.  Bring curry to a boil covered, reduce heat and simmer low uncovered ~ 20 minutes.  
  • Add chicken and cook and an additional 5-8 minutes or until chicken is done.
  • Squeeze in lemon and serve chicken curry over rice and garnish with remaining cilantro.  
  • Add salt to taste.  Happy Eating!  Beckie

Notes

  • Tryin' to up your veggies?  Add some frozen peas or broccoli to the mixture when you add the chicken.
  • Dairy Free?  Use coconut milk instead of whipping cream.

Find it online: https://eatsimplefood.com/indian-curry-chicken/