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Creamy Chicken Curry with Rice

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A rich and flavorful creamy chicken curry served over steamed rice, combining tender chicken pieces simmered in a spiced coconut cream sauce. Perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder (optional)
  • 1 can (14 oz) coconut milk
  • 1/2 cup plain yogurt
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • 3 cups cooked basmati rice, for serving

Instructions

  1. Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the garlic and ginger, and cook for another minute until fragrant.
  3. Stir in the curry powder, cumin, turmeric, and chili powder. Cook for 1-2 minutes to toast the spices.
  4. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
  5. Stir in the tomato paste, coconut milk, and yogurt. Mix well to combine.
  6. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the chicken is tender and the sauce is thickened.
  7. Season with salt and pepper to taste.
  8. Serve the creamy chicken curry over cooked basmati rice and garnish with chopped cilantro.

Notes

  • Substitute chicken breasts if preferred, but thighs offer more flavor and tenderness.
  • Use Greek yogurt for a thicker sauce or sour cream for a tangier flavor.
  • Adjust chili powder to taste for desired heat level.

Nutrition

Keywords: chicken curry, creamy curry, Indian chicken curry, curry with rice, coconut curry

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