Description
A delightful chicken curry served with fluffy basmati rice and warm naan bread, perfect for a comforting meal.
Ingredients
Scale
- 1 lb Chicken
- 1 large Onion
- 4 cloves Garlic
- 1 inch Ginger
- 1 cup Tomato puree
- 1 can (13.5 oz) Coconut milk
- 2 tablespoons Curry powder
- to taste Salt
- to taste Black pepper
- 1 cup Basmati rice
- 2 cups Water
- 4 pieces Naan bread
- for garnish Fresh cilantro
Instructions
- In a large pot, heat oil over medium heat. Add chopped onions and sauté until they are translucent.
- Add minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Stir in chicken pieces and cook until they are browned on all sides.
- Add curry powder, salt, and black pepper, stirring to coat the chicken evenly.
- Pour in tomato puree and coconut milk, stirring to combine. Bring the mixture to a simmer.
- Reduce heat to low, cover, and let it simmer for 20-25 minutes, until chicken is cooked through.
- While the curry simmers, cook the basmati rice. In a separate pot, bring 2 cups of water to a boil. Add rinsed rice, reduce heat to low, cover, and cook for 15 minutes until water is absorbed.
- Remove from heat and let the rice sit covered for 5 minutes before fluffing with a fork.
- Warm naan bread according to package instructions.
- Serve the chicken curry over fluffy basmati rice, with warm naan on the side. Garnish with chopped cilantro.
- Category: Dinner
- Cuisine: Indian
Nutrition
- Calories: 550
- Sugar: 5
- Fat: 20
- Carbohydrates: 75
- Fiber: 3
- Protein: 25