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Indian Curry Chicken And Rice Recipe

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Indian Chicken Curry Recipe (Murgh Curry) Fun FOOD Frolic
Indian Chicken Curry Recipe (Murgh Curry) Fun FOOD Frolic from www.funfoodfrolic.com

Description

Indian Curry Chicken and Rice is a delicious and flavorful dish that is perfect for dinner. The dish is a combination of tender chicken cooked in a spicy curry sauce and served with fluffy rice. This recipe is easy to make and is perfect for those who love the taste of Indian cuisine.

Prep Time

Preparation time for this dish is about 20 minutes.

Cook Time

Cooking time for this dish is approximately 30-40 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14 ounce) can diced tomatoes
  • 1 (14 ounce) can coconut milk
  • 2 cups water
  • 1 cup long-grain white rice
  • 2 tablespoons fresh cilantro, chopped

Equipment

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

Method

  1. Heat the oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the onion and cook until soft, about 5 minutes. Add the garlic and ginger and cook for an additional 2 minutes.
  3. Add the curry powder, cinnamon, cumin, coriander, salt, and black pepper to the skillet and stir until combined.
  4. Pour in the diced tomatoes, coconut milk, and water. Bring the mixture to a boil and then reduce the heat and let simmer for 10 minutes.
  5. While the curry sauce is simmering, rinse the rice in a fine mesh strainer and add it to a large saucepan with 2 cups of water. Bring the rice to a boil and then reduce the heat to low and let simmer for 18-20 minutes, or until the rice is tender and fluffy.
  6. Once the curry sauce has simmered for 10 minutes, add the chicken back to the skillet and let simmer for an additional 10-15 minutes, or until the chicken is cooked through.
  7. Divide the rice among four plates and ladle the curry chicken over the top of each plate. Garnish with chopped cilantro.

Notes

This recipe can be made with other types of meat such as lamb or beef. For a vegetarian option, substitute the chicken with chickpeas or tofu.

Nutrition Info

  • Calories: 487
  • Fat: 28g
  • Carbohydrates: 37g
  • Protein: 25g
  • Sodium: 724mg

Recipe Tips

  • For a spicier dish, add a diced jalapeño or serrano pepper to the curry sauce.
  • Make sure to rinse the rice thoroughly before cooking to remove any excess starch.
  • For a creamier sauce, use full-fat coconut milk instead of light coconut milk.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stove.

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