Spicy Curry Chicken with Rice (Printable)
Aromatic chicken in spicy sauce with rice.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
→ Marinade
02 - 0.5 cup plain Greek yogurt
03 - 1 tbsp lemon juice
04 - 1 tsp salt
05 - 1 tsp ground turmeric
→ Curry Sauce
06 - 2 tbsp vegetable oil
07 - 1 large onion, finely chopped
08 - 4 garlic cloves, minced
09 - 1 tbsp fresh ginger, grated
10 - 2 tbsp curry powder
11 - 1 tsp ground cumin
12 - 1 tsp ground coriander
13 - 0.5 tsp cayenne pepper, adjust to taste
14 - 0.5 tsp ground black pepper
15 - 1 can (14 oz) diced tomatoes
16 - 1 cup coconut milk
17 - 0.5 cup chicken broth
18 - Salt, to taste
→ Rice
19 - 1.5 cups basmati rice
20 - 3 cups water
21 - 0.5 tsp salt
→ Garnish
22 - Fresh cilantro leaves, chopped
23 - Lime wedges
# Step-by-step:
01 - Combine chicken pieces with yogurt, lemon juice, salt, and turmeric in a bowl. Mix well, cover, and refrigerate for at least 30 minutes or up to 2 hours.
02 - Rinse basmati rice under cold water until clear. Boil water with salt in a saucepan, add rice, cover, reduce heat, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
03 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add chopped onions and sauté for 5 to 7 minutes until golden.
04 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
05 - Add curry powder, cumin, coriander, cayenne pepper, and ground black pepper. Cook for 1 minute, stirring constantly.
06 - Add marinated chicken to the skillet and cook for 5 to 6 minutes, stirring occasionally, until beginning to brown.
07 - Pour in diced tomatoes and cook for 3 minutes, stirring occasionally.
08 - Stir in coconut milk and chicken broth. Bring to a simmer, cover, and cook for 15 to 20 minutes until chicken is cooked through and sauce thickens. Adjust salt to taste.
09 - Plate the curry chicken atop the steamed rice. Garnish with chopped cilantro and lime wedges.
# Expert Advice:
01 -
- The yogurt marinade keeps chicken impossibly tender while the spices do the real heavy lifting.
- It comes together in under an hour, which means weeknight dinner can taste like you've been cooking all day.
- One pot, minimal cleanup, and somehow everyone thinks you're a professional.
02 -
- Don't skip the marinade step—those 30 minutes transform good chicken into impossibly tender chicken.
- Toasting the spices for just a minute is the difference between flat flavoring and a curry that sings.
03 -
- Buy your spices from a place with real turnover so you know they're fresh; old spices taste like dust.
- If the sauce seems too thin at the end, let it simmer uncovered for a few extra minutes to concentrate and thicken.