Indulge in a classic and comforting meal with our Chicken Curry, served with warm naan and fluffy rice. This dish is rich, flavorful, and perfect for any dinner occasion. Let’s get started and bring these delicious flavors to your table!
Ingredients
For the Chicken Curry:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup coconut milk
- 1 cup chicken broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
For the Rice:
- 1 cup basmati rice
- 2 cups water
- 1/2 teaspoon salt
For the Naan:
- Store-bought naan or homemade naan
Directions
1. Prepare the Rice:
- Rinse the basmati rice under cold water until the water runs clear.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rice and salt.
- Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
2. Prepare the Chicken Curry:
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and ginger and cook for another 2 minutes, until fragrant.
- Stir in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
- Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
- Pour in the diced tomatoes, coconut milk, and chicken broth. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through and tender.
- Season with salt and pepper to taste.
3. Prepare the Naan:
- If using store-bought naan, heat according to package instructions.
- For homemade naan, follow your favorite recipe or use a pre-made dough to cook on a hot skillet until puffy and golden brown.
4. Serve:
- Serve the chicken curry hot, garnished with fresh cilantro.
- Plate with a side of fluffy basmati rice and warm naan.
How to Prepare
This Chicken Curry with Naan and Rice brings together a rich blend of spices and tender chicken in a creamy, aromatic sauce. Start by cooking the rice to perfection, then move on to making the curry, allowing the flavors to meld and develop as it simmers. Serve with warm naan to soak up the delicious sauce.
Preparation Time
- Prep time: 20 minutes
- Cook time: 40 minutes
- Total time: 1 hour
Servings
This recipe serves 4 people, making it perfect for a family dinner.
FAQs
- Can I use chicken breasts instead of thighs? Yes, chicken breasts can be used, but thighs offer more flavor and tenderness.
- How can I make this dish vegetarian? Substitute the chicken with chickpeas, tofu, or mixed vegetables.
- Can I make this curry ahead of time? Yes, the flavors will develop even more if made ahead. Reheat gently on the stovetop before serving.
- What other sides can I serve with this meal? Add a side of cucumber raita, mango chutney, or a simple green salad.
- How do I store leftovers? Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
