Creamy Tomato Garlic Chicken Curry with Turmeric Rice and Crispy Potato Carrot Hash

This creamy tomato garlic chicken curry is a celebration of vibrant Indian flavors, inspired by the expertise of award-winning chef Surbhi Sahni. Tender chicken pieces are marinated in sour cream, then simmered in a rich, spiced tomato sauce with garam masala, turmeric and a hint of chili. Served over fragrant turmeric basmati rice, it’s a comforting and satisfying meal.

Alongside, a crispy, tangy jumble of potatoes, onions and carrots adds texture and brightness. This dish is perfect for a weeknight dinner that feels special, bringing the warmth of Indian home cooking to your table.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the garlic. Halve and peel the onion; dice half into 1-inch pieces and grate the other half on the largest holes of a box grater. Roughly chop the cilantro. Peel and dice potatoes into 1-inch pieces. Trim, peel and dice carrot into 1-inch pieces. Quarter the lemon.
2. Pat chicken dry with paper towels and cut into 1-inch pieces. In a medium bowl, combine chicken, half the sour cream, ½ tsp sugar and ½ tsp salt. Stir to coat chicken; set aside to marinate.
3. Heat a drizzle of oil in a medium pot over medium-high heat. Stir in garlic, grated onion, garam masala, ¼ tsp turmeric, a pinch of salt and pepper and as many chili flakes as you like. Cook, stirring, until golden brown and fragrant, 2-3 minutes. Add a few splashes of water if onion starts to brown too quickly. Add tomato paste and ½ cup water. Stir and bring to a boil, then reduce heat to a medium simmer. Cook, stirring occasionally, 10-12 minutes, until a light sheen of oil rises to the top. Stir in chicken with marinade and cilantro; simmer over low heat, stirring occasionally, until chicken is cooked through, 5-7 minutes. Taste and season with salt and pepper if needed. Keep covered off heat until ready to serve.
4. While chicken is cooking, in a small pot, combine rice, ¾ cup water, ½ tsp turmeric and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
5. While chicken and rice cook, in a large microwave-safe bowl, combine potatoes, carrot and 1 tsp salt. Cover with plastic wrap and microwave until potatoes and carrot are tender, 6 minutes.
6. In a large pan, heat a drizzle of oil and ½ TBSP butter over medium-high heat. Add potatoes and carrot, diced onion, half the mustard, remaining turmeric and a big pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and have formed a crust, 8-10 minutes. Squeeze juice from one lemon wedge over potatoes and carrot. Taste and season with salt if needed.
7. Stir remaining sour cream into curry. Fluff rice with a fork. Divide rice, curry and potatoes and carrot between plates or bowls. Serve with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°F.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Cut them into 1-inch pieces and adjust cooking time as needed.

What can I substitute for sour cream?

Plain yogurt or Greek yogurt can be used instead of sour cream for marinating and finishing the curry.

How do I store leftovers?

Store the curry, rice and hash separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.