Indian Coconut Chicken Curry with Basmati Rice

Name: Indian Coconut Chicken Curry with Basmati Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1-1/2 pounds chicken breast (cut into bite-sized pieces); 2 tablespoons vegetable oil; 1 large onion (finely chopped); 3 cloves garlic (minced); 1 tablespoon ginger (grated); 1 tablespoon curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1 can coconut milk (400 ml); 1 cup chicken broth; 1 cup diced tomatoes (canned); 1 tablespoon lime juice; 1/4 cup fresh cilantro (chopped); salt to taste salt; 1/2 teaspoon black pepper; 1-1/2 cups basmati rice (rinsed); 3 cups water; 1 teaspoon salt

StandardIndianDinnerComfort FoodFamily-FriendlyFlavorful

⏱️ 20m PREP

🔥 40m COOK

👥 4 SERVINGS

⚡ 500 CAL/SERV

Get RecipeBox AI on the App Store

Overview

A flavorful and creamy coconut chicken curry infused with aromatic spices, served alongside fragrant basmati rice.

Macronutrients per serving

108

grams

Protein

38.0g 35%

Fat

25.0g 23%

Carbs

45.0g 42%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🔺 Magnesium

10% DV

Supports muscle and nerve function

☀️ Vitamin A

20% DV

Important for vision and immune function

🌾 Fiber

Aids in digestion

Ingredients

Main Ingredients

1-1/2 pounds chicken breast cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion finely chopped
3 cloves garlic minced
1 tablespoon ginger grated
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 can coconut milk 400 ml
1 cup chicken broth
1 cup diced tomatoes canned
1 tablespoon lime juice
1/4 cup fresh cilantro chopped
salt to taste salt
1/2 teaspoon black pepper

For the Basmati Rice

1-1/2 cups basmati rice rinsed
3 cups water
1 teaspoon salt

Instructions

1 Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2 Add the minced garlic and grated ginger to the pan. Sauté for another 2 minutes until fragrant.
3 Stir in the curry powder, ground cumin, ground coriander, and turmeric. Cook for 1 minute to bloom the spices.
4 Add the chicken pieces to the pan, stirring to coat in the spices. Cook until the chicken is lightly browned on all sides, about 5-7 minutes.
5 Pour in the coconut milk, chicken broth, and diced tomatoes. Stir to combine. Bring the mixture to a gentle simmer.
6 Cover the pan and let it simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
7 While the curry is simmering, prepare the basmati rice. In a separate medium saucepan, bring 3 cups of water to a boil. Add the rinsed basmati rice and salt. Cover and reduce the heat to low. Simmer for 15 minutes, until the rice is cooked and the water is absorbed.
8 Fluff the rice with a fork and set aside, covered, until ready to serve.
9 Once the curry is cooked, stir in the lime juice and adjust seasoning with salt and pepper to taste. Garnish with chopped fresh cilantro.
10 Serve the coconut chicken curry hot over a bed of basmati rice.