Chicken Curry with Basmati Rice

Get ready to indulge in the flavors of our Chicken Curry with Basmati Rice!

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Chicken curry with basmati rice is more than just a meal—it’s a dish steeped in rich history and cultural significance. Originating from the Indian subcontinent, chicken curry has traveled across the world, adapting and evolving while retaining its deeply rooted heritage. The fragrant basmati rice, known for its long, slender grains and delicate aroma, complements the curry perfectly, creating a harmonious balance of flavors.

Interestingly, the word “curry” itself is derived from the Tamil word “kari,” meaning sauce or gravy, and was popularized by British colonizers during their time in India. Basmati rice, often referred to as the “prince of rice,” has been cultivated for thousands of years in the Himalayan foothills, celebrated not only for its taste but also for its cultural and religious importance in South Asia.

Whether served at a festive gathering or a comforting family meal, chicken curry with basmati rice tells a story of tradition, migration, and the beautiful blending of culinary practices from around the globe.

Chicken Curry with Basmati Rice

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• Author: EsmeSalon
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings depending on size 1x
• Category: Dinner
• Method: Easy
• Cuisine: Indian

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Description

Take your dinner up a notch with this delectable Chicken Curry and Basmati Rice dish.

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Ingredients

Units USM Scale 1x2x3x

• 2lbs boneless skinless chicken thighs cut into bite-size pieces
• 1 large onion – sliced thin
• 8 garlic cloves – finely diced
• 1-inch-long piece of fresh ginger root – finely diced
• 2 teaspoons Thai chili paste – I like Thai Kitchen red hot chili paste – I like mine extra spicy so I use more
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 1 can coconut milk, shake it up well so you break up any chunks
• 1 cup fresh (or frozen) peas
• For the garnish – Toast the coconut shreds, garnish the top, and drizzle peanut sauce on the basmati rice. **

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Instructions

1. Sauté onion till lightly browned and add garlic, ginger, all spices, and chili paste. Let it cook a minute.
2. Add the chicken and get it fully coated with the onion mixture. Let it cook for 2–3 minutes. Now add your coconut milk.
3. Ensure, your stove it set to medium low – it will thicken.
4. Let it cook, stirring occasionally – about 25-30 min.
5. Add peas at the end. Peas cook quickly, so make sure the heat is off so it doesn’t mush up.
6. For the rice**. I use basmati for this. It is deliciously fragrant and tasty, but you also use jasmine rice.
7. If you use jasmine rice, sauté a white onion until opaque (clear) – don’t let the onion brown and add 3-4 garlic cloves and let it cook 30 seconds.
8. Add white pepper and salt to taste as well as the water – follow your packaging directions for water to the amount of rice.
9. Let the water boil first, and then add a teaspoon of coconut extract.
10. Add your rice. Turn the heat down low and keep that rice sealed tight until fully cooked through.
11. Enjoy!!

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Equipment

Cast iron Skillet – Frying Pan

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flat-bottomed heavy-based pot

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Notes

Created, Prepared, tried, and tested by Amanda from SA Tasty Recipes – Saffas Daily Recipes

Nutrition

• Serving Size: 1
• Calories: 437
• Sugar: 3.8 g
• Sodium: 355.8 mg
• Fat: 21.7 g
• Saturated Fat: 13.2 g
• Trans Fat: 0 g
• Carbohydrates: 11.9 g
• Fiber: 2.3 g
• Protein: 48.3 g
• Cholesterol: 213.1 mg

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