Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
an image of a platter of Spicy Chicken Curry with Basmati Rice

Spicy Chicken Curry with Basmati Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: EsmeSalon
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6-8 servings depending on size 1x
  • Category: Indian Recipes
  • Method: Easy
  • Cuisine: Indian

Description

A flavorful Durban-style chicken curry simmered with golden potatoes and spices, served over fluffy basmati rice. Perfect for cozy dinners or Sunday family meals.

Ingredients

Units Scale
  • 1 kg skinless, boneless chicken thighs, cut into chunks (or use chicken pieces)
  • 2 teaspoons curry powder
  • 1 teaspoon garam masala
  • Salt, to taste
  • 2 onions, chopped
  • 1 tablespoon grated garlic
  • 1 teaspoon grated fresh ginger root
  • 1 teaspoon mild chili powder
  • 1 teaspoon turmeric
  • 1 teaspoon Durban masala
  • 1 teaspoon jeera and coriander (koljana)
  • 2 teaspoons mother-in-law spice
  • 2 tablespoons water (for blending spice paste)
  • 5 teaspoons oil
  • 2 tomatoes, grated
  • 1 cup water (for simmering)
  • 5 potatoes, halved
  • Fresh Dhania (cilantro), for garnish
  • Basmati rice, cooked, for serving

Instructions

  1. In a bowl, toss 1 kg chicken thighs with 2 tsp curry powder, 1 tsp garam masala, and salt to taste.
  2. Cover and let it rest while you prep everything else.
  3. In a blender, combine 2 onions, 1 tbsp grated garlic, 1 tsp grated fresh ginger, 1 tsp mild chili powder, 1 tsp turmeric, 1 tsp Durban masala, 1 tsp jeera and coriander (koljana), 2 tsp mother-in-law spice, and 2 tbsp water.
  4. Blend until smooth and thick, it’ll smell amazing already!
  5. Heat 5 tsp oil in a large, lidded skillet over medium heat.
  6. Add the onion-spice paste and cook, stirring often, until it darkens and starts releasing oil, about 7 minutes.
  7. Stir in the marinated chicken and 5 halved potatoes.
  8. Cook for 3–4 minutes, letting the chicken get lightly browned and coated in all those rich spices.
  9. Mix in 2 grated tomatoes and 1 cup of water.
  10. Bring the curry to a gentle boil, then cover the pan and reduce the heat to low.
  11. Cook for 30–35 minutes, stirring occasionally, until the chicken is soft and the potatoes are tender. If it gets too thick, splash in a bit more water.
  12. Sprinkle with chopped fresh Dhania, fluff up a pot of steamed basmati rice, and serve hot.
  13. Spoon that saucy curry over your rice and dive in; the mix of spices and tender chicken is pure comfort.

Equipment

Notes

Created, prepared, tried, and tested by Feriel: SA Tasty Recipes, Saffas Daily Recipes

Nutrition

  • Serving Size: 1
  • Calories: 364
  • Sugar: 4.8 g
  • Sodium: 189.1 mg
  • Fat: 8.5 g
  • Saturated Fat: 1.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 7 g
  • Protein: 29.3 g
  • Cholesterol: 117.5 mg

Tried this recipe?

Give us a shout at _esmesalon on Instagram

Find it online: https://esmesalon.com/spicy-chicken-curry-with-basmati-rice/

Recipe Card powered byTasty Recipes
Scroll to Top