Spicy Curry Chicken Rice (Printable)
Vibrant aromatic chicken simmered in spicy sauce with fluffy rice.
# What You’ll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
→ Marinade
02 - 1/2 cup plain Greek yogurt
03 - 1 tbsp lemon juice
04 - 1 tsp salt
05 - 1 tsp ground turmeric
→ Curry Sauce
06 - 2 tbsp vegetable oil
07 - 1 large onion, finely chopped
08 - 4 garlic cloves, minced
09 - 1 tbsp fresh ginger, grated
10 - 2 tbsp curry powder
11 - 1 tsp ground cumin
12 - 1 tsp ground coriander
13 - 1/2 tsp cayenne pepper
14 - 1/2 tsp ground black pepper
15 - 14 oz can diced tomatoes
16 - 1 cup coconut milk
17 - 1/2 cup chicken broth
18 - Salt, to taste
→ Rice
19 - 1.5 cups basmati rice
20 - 3 cups water
21 - 1/2 tsp salt
→ Garnish
22 - Fresh cilantro leaves, chopped
23 - Lime wedges
# How-To Steps:
01 - Combine chicken pieces with yogurt, lemon juice, salt, and turmeric in a bowl. Mix thoroughly, cover, and refrigerate for 30 minutes to 2 hours.
02 - Rinse basmati rice under cold water until clear. Boil water and salt in a saucepan, add rice, cover, reduce heat to low, and simmer for 15 minutes. Let stand covered for 5 minutes, then fluff with a fork.
03 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Sauté chopped onions for 5 to 7 minutes until golden brown.
04 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
05 - Add curry powder, cumin, coriander, cayenne, and black pepper. Toast the spices for 1 minute.
06 - Add marinated chicken to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until the chicken begins to brown.
07 - Pour in the diced tomatoes and cook for 3 minutes.
08 - Stir in coconut milk and chicken broth. Bring to a simmer, cover, and cook for 15 to 20 minutes until chicken is cooked through and sauce thickens. Season with salt to taste.
09 - Serve the spicy curry chicken hot over steamed rice. Garnish with chopped cilantro and lime wedges.
# Expert Advice:
01 -
- The marinade transforms ordinary chicken into something impossibly tender and flavorful before it even hits the pan.
- Coconut milk and spices create a sauce that tastes like you spent hours cooking when it really takes less than an hour.
- It's naturally gluten-free and scales effortlessly for a weeknight dinner or feeding a crowd.
02 -
- Don't skip the marinating step; even 30 minutes makes a noticeable difference in tenderness and flavor absorption.
- Coconut milk naturally separates, so shake the can well before opening, or don't worry about stirring in any of the thick cream that floats on top—both ways work beautifully.
- If your sauce seems thin after cooking, you can simmer it uncovered for a few extra minutes to let some liquid evaporate and intensify the flavors.
03 -
- Don't be afraid to taste as you cook; adjusting spices and salt in real time is how you learn what you actually like in your curry.
- If the curry ever feels too thick, thin it with a splash of chicken broth; if it's too thin, simmer uncovered for a few minutes longer.
- Make extra and freeze it in portions—it thaws beautifully and becomes a weeknight lifesaver when you need comfort food fast.