Easy Indian Chicken Curry with Basmati Rice and Bell Peppers

This Indian-style chicken curry is a comforting and flavorful dish that brings warmth to your table. Tender chicken pieces are cooked in a rich sauce made with garam masala, yogurt and a blend of spices, then combined with sautéed bell pepper and onion. Served over fluffy basmati rice and garnished with fresh cilantro and sliced chili, this meal is perfect for a cozy dinner.

The heat level is adjustable-add as much or as little chili as you like. With its aromatic spices and creamy texture, this curry is sure to become a favorite in your home. Serve it with rice or naan for a complete meal.

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Ingredients

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

5 ounce Curry Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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

10 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

teaspoon (tsp) Black PepperView 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

Instructions

1. Cook the basmati rice according to package instructions. Drain and set aside.
2. While the rice cooks, dice the onion and bell pepper. Mince the garlic. Slice the chili pepper (remove seeds for less heat). Chop the cilantro.
3. Pat the chicken cutlets dry and season with salt and black pepper. Cut into bite-sized pieces.
4. Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 4-5 minutes per side. Transfer to a plate and set aside.
5. Reduce heat to medium. Add the remaining 1 teaspoon oil and the butter to the skillet. Add the onion, bell pepper and garlic. Cook until softened, about 3-4 minutes.
6. Stir in the garam masala and paprika. Cook for 1 minute until fragrant.
7. Add the curry sauce base, chicken stock concentrate, yogurt and sour cream. Stir to combine. Bring to a simmer.
8. Return the chicken to the skillet. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens and the chicken is heated through. Adjust seasoning with salt and pepper.
9. Serve the curry over the cooked basmati rice. Garnish with chopped cilantro and sliced chili pepper.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead of cutlets?

Yes, boneless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

Can I make this curry dairy-free?

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

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.