Easy Indian Chicken Curry with Basmati Rice and Bell Peppers

This comforting Indian-style chicken curry brings together tender dark meat chicken, sautéed bell peppers and a deeply spiced curry sauce. The yogurt and garam masala create a creamy, aromatic base that coats every bite. Served over fluffy basmati rice and finished with fresh cilantro and sliced chili, this dish is perfect for a cozy dinner.

Feel free to adjust the heat by adding more or less chili pepper. The recipe comes together in about 35 minutes, making it a great weeknight meal that tastes like it simmered for hours.

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Ingredients

0.5 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 ounce Curry Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

20 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Core, deseed and dice bell pepper into 1-inch pieces. Halve, peel and finely dice onion. Peel and mince or grate garlic. Roughly chop cilantro. Thinly slice chili.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. TIP: If needed, add a splash of water to help pepper and onion soften. Stir in garlic; cook until fragrant, 30 seconds. Turn off heat; transfer to a plate. Wash out pan.
4. While veggies cook, open package of chicken and drain off any excess liquid. Place chicken in a medium bowl and toss with yogurt, half the garam masala (all for 4 servings), salt and pepper until evenly coated. Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned all over, 2-4 minutes (it’ll finish cooking in the next step). Reduce heat to medium.
5. To the same pan, stir in curry sauce, paprika, stock concentrate, ½ cup water (1 cup for 4 servings), 1 TBSP butter (2 TBSP for 4) and a big pinch of salt. Bring to a simmer, then reduce heat to low. Cook until sauce has thickened and chicken is cooked through, 2-3 minutes. TIP: If sauce seems too thick, stir in a splash of water. Add veggies and sour cream; stir to combine. Taste and season with salt and pepper. Turn off heat.
6. Fluff rice with a fork. Divide between shallow bowls or plates. Top with chicken and sauce. Sprinkle with cilantro and sliced chili if desired. Serve.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, but dark meat stays juicier and more flavorful in this curry. If using breast, reduce cooking time slightly to avoid drying out.

Is this curry very spicy?

The recipe includes a chili pepper, but you can skip it or add it to taste. The garam masala and paprika add warmth without intense heat.

Can I make this dairy-free?

Substitute the yogurt and sour cream with dairy-free alternatives like coconut yogurt or a plant-based sour cream. Use oil instead of butter.