Creamy Yogurt Chicken Curry with Basmati Rice and Bell Peppers

Warm up with this richly spiced chicken curry that brings together tender dark meat, creamy yogurt and a medley of aromatic spices. The sauce, deepened with paprika and a touch of sour cream, coats every piece of chicken and pairs perfectly with fluffy basmati rice.

This dish is a celebration of bold flavors and satisfying textures. Sautéed bell pepper and onion add a subtle sweetness, while fresh cilantro and sliced chili provide a bright finish. It’s a comforting meal that feels special enough for a weekend dinner yet simple enough for a busy weeknight.

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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

10 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 the rice, 3/4 cup water (1 1/2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
2. While the rice cooks, wash and dry the produce. Core, deseed and dice the bell pepper into 1-inch pieces. Halve, peel and finely dice the onion. Peel and mince or grate the garlic. Roughly chop the cilantro. Thinly slice the chili pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the bell pepper and onion; season with salt and black pepper. Cook, stirring occasionally, until tender, 5-7 minutes. If needed, add a splash of water to help them soften. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the vegetables to a plate and wipe out the pan.
4. While the vegetables cook, open the package of chicken and drain off any excess liquid. Place the chicken in a medium bowl and toss with the yogurt, half the garam masala (all for 4 servings), salt and pepper until evenly coated. Heat a drizzle of oil in the same pan over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned all over, 2-4 minutes. Reduce the heat to medium.
5. To the pan, stir in the curry sauce, paprika, stock concentrate, 1/2 cup water (1 cup for 4 servings), 1 tablespoon butter (2 tablespoons for 4) and a big pinch of salt. Bring to a simmer, then reduce the heat to low. Cook until the sauce thickens and the chicken is cooked through, 2-3 minutes. If the sauce seems too thick, stir in a splash of water. Add the cooked vegetables and sour cream; stir to combine. Taste and adjust seasoning with salt and pepper. Turn off the heat.
6. Fluff the rice with a fork and divide it among shallow bowls or plates. Top with the chicken and sauce. Sprinkle with cilantro and sliced chili pepper, if desired. Serve immediately.

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.

What can I substitute for sour cream?

You can use Greek yogurt or heavy cream for a similar creamy texture and tang.

How do I store leftovers?

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