Warming Garam Masala Chicken Curry with Basmati Rice and Bell Peppers

This warming chicken curry brings together tender dark meat chicken, earthy garam masala and creamy yogurt for a deeply satisfying meal. Sautéed bell pepper and onion add sweetness, while a rich curry sauce ties everything together. Served over fluffy basmati rice and finished with fresh cilantro and sliced chili, this dish is perfect for a cozy dinner.

Feel free to adjust the heat to your liking-skip the chili for a milder version or add it gradually for a spicy kick. This recipe is easy to customize and sure to become a favorite.

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Ingredients

0.5 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView 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

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 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. 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, open package of chicken and drain off any excess liquid. Place chicken in a medium bowl and toss with 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 chicken in a single layer; cook, stirring occasionally, until browned all over, 2-4 minutes (it will finish cooking in the next step). Reduce heat to medium.
5. To the same 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 has thickened and chicken is cooked through, 2-3 minutes. 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.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs work well and may be even more tender. Adjust cooking time as needed.

How can I make this dairy-free?

Substitute the yogurt and sour cream with dairy-free alternatives like coconut yogurt or a plant-based sour cream and use oil instead of butter.

Can I prepare this curry in advance?

Yes, the curry can be made a day ahead and reheated gently. Add a splash of water if needed to loosen the sauce.