Spicy Curry Chicken with Rice (Print)
Aromatic chicken in spicy sauce served over fluffy rice.
# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
→ Marinade
02 - 1/2 cup plain Greek yogurt
03 - 1 tbsp lemon juice
04 - 1 tsp salt
05 - 1 tsp ground turmeric
→ Curry Sauce
06 - 2 tbsp vegetable oil
07 - 1 large onion, finely chopped
08 - 4 garlic cloves, minced
09 - 1 tbsp fresh ginger, grated
10 - 2 tbsp curry powder
11 - 1 tsp ground cumin
12 - 1 tsp ground coriander
13 - 1/2 tsp cayenne pepper
14 - 1/2 tsp ground black pepper
15 - 1 (14 oz) can diced tomatoes
16 - 1 cup coconut milk
17 - 1/2 cup chicken broth
18 - Salt, to taste
→ Rice
19 - 1.5 cups basmati rice
20 - 3 cups water
21 - 1/2 tsp salt
→ Garnish
22 - Fresh cilantro leaves, chopped
23 - Lime wedges
# How To Make It:
01 - In a bowl, combine chicken pieces with yogurt, lemon juice, salt, and turmeric. Mix thoroughly, cover, and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
02 - Rinse basmati rice under cold water until the water runs clear. In a saucepan, bring water and salt to a boil. Add rice, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
03 - Heat oil in a large skillet or Dutch oven over medium heat. Add chopped onions and sauté for 5–7 minutes until golden brown.
04 - Stir in garlic and ginger; cook for 1 minute until fragrant.
05 - Add curry powder, cumin, coriander, cayenne, and black pepper. Toast spices for 1 minute.
06 - Add marinated chicken; cook for 5–6 minutes, stirring occasionally, until chicken starts to brown.
07 - Pour in diced tomatoes and cook for 3 minutes to reduce slightly.
08 - Stir in coconut milk and chicken broth. Bring to a simmer, cover, and cook for 15–20 minutes, stirring occasionally, until chicken is fully cooked and sauce has thickened. Season with salt to taste.
09 - Serve the spicy curry chicken hot over steamed rice. Garnish with chopped cilantro and lime wedges.
# Expert Advice:
01 -
- The yogurt marinade makes chicken so tender it practically melts into the sauce, no dry pieces ever.
- One pot handles most of the work, leaving you time to set the table instead of juggling pans.
- Spice level is entirely under your control, so everyone at the table can enjoy it their own way.
02 -
- Don't skip the marinade time; even 30 minutes makes a noticeable difference in how tender the chicken becomes.
- If your sauce looks too thin after cooking, let it simmer uncovered for a few extra minutes—it'll thicken as it reduces and clings better to the rice.
03 -
- Toast whole spices in a dry pan for 30 seconds before adding them if you want the curry to taste restaurant-quality; it deepens every layer.
- Full-fat coconut milk makes the sauce velvet-smooth, but if that's not what you have, a splash of heavy cream at the end works in a pinch.