Warming Indian Chicken Curry with Basmati Rice and Bell Peppers

Curries have a magical way of warming both heart and belly and this Indian-style chicken version is no exception. Tender chicken thighs are cooked in earthy garam masala and creamy yogurt, then tossed with sautéed bell pepper, onion and garlic in a deeply flavored curry sauce. Everything is served over a bed of fluffy basmati rice, finished with fresh cilantro and a hint of chili for those who like heat.

Not sure about the spice level? Feel free to skip the chili or add it gradually to suit your taste. Just keep calm and curry on-this dish is sure to become a weeknight favorite.

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Ingredients

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Chicken ThighsView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

5 ounce Curry Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

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 soften. Stir in garlic; cook until fragrant, 30 seconds. Turn off heat; transfer to a plate. Wash out pan.
4. While veggies cook, pat chicken dry with paper towels. In a medium bowl, combine chicken, yogurt, half the garam masala (all for 4 servings), salt and pepper; toss to coat. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned all over, 2-4 minutes (it will finish cooking later). Reduce heat to medium.
5. To the 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 thickens 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. (Chicken is fully cooked when internal temperature reaches 165°F.)

Recipe Tips

FAQ

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast, but be careful not to overcook as breast meat dries out faster. Adjust cooking time accordingly.

Is this curry very spicy?

The heat level is mild to moderate. The chili pepper is optional, so you can control the spice by adding it to taste or skipping it entirely.

Can I make this dish dairy-free?

Yes, use dairy-free yogurt and sour cream alternatives and substitute butter with oil or a plant-based butter.