Easy Indian Chicken Curry with Basmati Rice and Bell Pepper

Warm, aromatic and deeply satisfying, this Indian-style chicken curry is the perfect weeknight dinner. Tender chicken pieces are cooked in a creamy yogurt sauce infused with earthy garam masala and paprika, then tossed with sautéed bell pepper and onion. The curry sauce base, enriched with a touch of sour cream, brings everything together into a luscious, flavorful dish.

Serve this curry over a bed of fluffy basmati rice and garnish with fresh cilantro and sliced chili pepper for a pop of color and heat. The heat level is entirely up to you-add the chili slowly or skip it altogether. This recipe is all about keeping calm and currying on!

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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

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

12 ounce Chicken CutletsView 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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the basmati rice according to package directions. Fluff with a fork and set aside.
2. While the rice cooks, pat the chicken cutlets dry and season with salt and black pepper. Cut into bite-sized pieces.
3. Finely chop the onion. Mince the garlic. Core and dice the bell pepper. Pick the cilantro leaves from stems. Thinly slice the chili pepper (remove seeds for less heat).
4. In a small bowl, mix the yogurt, garam masala, paprika and sour cream until smooth. Set aside.
5. Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden and cooked through, about 5-6 minutes. Transfer to a plate.
6. Reduce heat to medium. Add the remaining 1 teaspoon oil and butter to the skillet. Add the onion and bell pepper; cook until softened, about 4 minutes. Add the garlic and cook 1 minute more.
7. Stir in the curry sauce base and chicken stock concentrate, scraping up any browned bits. Bring to a simmer.
8. Return the chicken to the skillet. Stir in the yogurt mixture. Simmer for 2-3 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper.
9. Serve the curry over the cooked basmati rice. Garnish with cilantro leaves and sliced chili pepper.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until the chicken is cooked through.

Is this curry very spicy?

The heat comes from the chili pepper garnish. You can control the spice by adding less chili or skipping it. The curry itself is mildly spiced.

Can I make this dairy-free?

You can substitute the yogurt and sour cream with dairy-free alternatives like coconut yogurt and a dairy-free sour cream. The flavor will change slightly but still be delicious.