Creamy Chicken Curry with Rice

Name: Creamy Chicken Curry with Rice
Total time: 30 min
Yield: 2 people
Ingredients: 1.1 lb Chicken breasts; 1 cup Basmati rice; 1 medium Onion; 2 tsp Minced garlic; 1 tbsp Curry powder; 1 cup Cooking cream; 2 tbsp Vegetable oil; 1 tbsp Tomato paste

Under 30 MinsHigh ProteinStovetopDinnerComfort FoodIndian

Medium

30min

520kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Tender chicken breast cubes cooked in a rich, creamy curry sauce, served with fluffy basmati rice.

The Creamy Chicken Curry recipe is one of the most delicious dishes that combines simplicity with rich flavors, making it the perfect choice for those looking for a chicken curry dish with a thick and smooth sauce. In this recipe, we use chicken breast cut into small cubes, ensuring fast cooking and excellent flavor absorption. The secret to a successful chicken curry lies in toasting the spices with onion and garlic at the beginning, releasing aromatic oils that give the sauce an irresistible depth. Adding cooking cream or coconut milk at the end balances the heat of the spices and provides a velvety texture that pairs perfectly with white basmati rice. If you are looking for a luxurious dinner in less than 30 minutes, this dish is your top choice. My tip is not to overcook the chicken breasts so they don't become dry; once they turn golden and simmer with the sauce for a bit, they are ready to serve. Try adding a touch of fresh coriander at the end to enhance the fresh taste and vibrant color.

Ingredients

500 g Chicken breasts (about 2 large breasts)
200 g Basmati rice (about 1 cup)
150 g Onion (1 medium, chopped)
2 tsp Minced garlic
1 tbsp Curry powder
250 ml Cooking cream (about 1 cup)
2 tbsp Vegetable oil
1 tbsp Tomato paste

Instructions

1
Wash the basmati rice well and soak for 15 minutes, then cook in salted water until done and set aside.
2
In a deep skillet, heat the vegetable oil over medium heat and add the chopped onion, sautéing until translucent and golden.
3
Add the minced garlic and curry powder and stir for a minute until fragrant.
4
Place the chicken breast cubes in the skillet and stir with the onion and spices until they change color and are cooked on the outside.
5
Add the tomato paste and stir with the chicken for two minutes.
6
Pour the cooking cream over the chicken and let the mixture simmer gently for 5-8 minutes until the sauce thickens and the chicken breasts are fully cooked.
7
Serve the chicken in hot sauce over the basmati rice.

Chef's Tips

•You can replace the cooking cream with coconut milk for a more tropical flavor.
•If the sauce is too thick, add a little water or chicken broth to thin it out.
•For a beautiful touch, garnish the dish with freshly chopped coriander.

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Recipe By

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