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Simple Chicken Curry And Rice Recipe

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Jamaican Curry Chicken {Easy Ingredients}
Jamaican Curry Chicken {Easy Ingredients} from www.wellplated.com

Description

This simple chicken curry and rice recipe is perfect for those who want a quick and easy meal without sacrificing taste. With just a few ingredients and minimal prep time, you can have a delicious and satisfying meal ready in no time. The curry is mildly spiced, making it suitable for those who are sensitive to heat. Paired with fluffy rice, this dish is a crowd-pleaser that is sure to impress.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 tbsp curry powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cumin
  • 1/4 tsp turmeric
  • 1 can (14 oz) diced tomatoes
  • 1 cup chicken broth
  • 1 cup basmati rice
  • 2 cups water
  • 2 tbsp vegetable oil
  • Fresh cilantro, chopped

Equipment

  • Large skillet
  • Medium saucepan with lid
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat.
  2. Add chopped onion and cook until softened, about 5 minutes.
  3. Add minced garlic and ginger and cook for 1-2 minutes until fragrant.
  4. Add 2 tbsp of curry powder, 1 tsp of salt, 1/2 tsp of black pepper, 1/4 tsp of cumin, and 1/4 tsp of turmeric. Stir until onions and spices are well combined.
  5. Add diced chicken and stir until coated in the spice mixture.
  6. Add 1 can of diced tomatoes and 1 cup of chicken broth. Stir until combined.
  7. Bring the mixture to a simmer, reduce heat to medium-low and allow to cook for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
  8. While the curry is cooking, rinse 1 cup of basmati rice in cold water until the water runs clear. Drain the rice and add it to a medium saucepan with 2 cups of water.
  9. Bring the rice to a boil, reduce heat to low, cover with a lid, and simmer for 15-20 minutes until the rice is cooked and the water has been absorbed.
  10. Serve the chicken curry over a bed of fluffy rice and garnish with chopped cilantro.

Notes

  • If you prefer a spicier curry, add 1/4-1/2 tsp of cayenne pepper to the spice mixture.
  • You can substitute chicken broth with vegetable broth or water.
  • You can use any type of rice you prefer, but adjust the cooking time accordingly.
  • This recipe can be easily doubled or tripled to feed a crowd.

Nutrition Info

  • Serving size: 1 cup of chicken curry and 1/2 cup of cooked rice
  • Calories: 400
  • Total fat: 11g
  • Saturated fat: 2g
  • Cholesterol: 90mg
  • Sodium: 950mg
  • Total carbohydrate: 42g
  • Dietary fiber: 3g
  • Total sugars: 6g
  • Protein: 36g

Recipe Tips

  • To save time, you can use pre-cut chicken strips instead of cutting chicken breasts into bite-sized pieces.
  • Make sure to rinse the rice thoroughly before cooking to remove excess starch.
  • If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
  • You can freeze the chicken curry for up to 2 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.
  • For a complete meal, serve the chicken curry with naan bread or a side salad.

Enjoy this delicious and easy-to-make chicken curry and rice recipe for a comforting and satisfying meal. With its simple ingredients and minimal prep time, this recipe is perfect for busy weeknights or lazy weekends. Make sure to adjust the spice level to your liking and customize it with your favorite vegetables or protein. Happy cooking!


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