Perfect Chicken Curry
This is THE perfect chicken curry. It has layer upon layer of flavor, bags of depth, a hint of sweetness, and just the right amount of chili heat! The beauty of this dish is that you can add more or less heat, you can tweak the spicing to your palate, and you can add more tomato to make more sauce—in short you can make some small changes to make this YOUR perfect curry.
- 31 - 60 Minutes
- Medium
- Serves 4
Method
Ingredients
Ingredients
- 1¼ cups Tilda® Pure Basmati Rice
- 2 Tbsp vegetable oil
- 1 lb boneless, skinless chicken thighs
- ¾ cups red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1½ Tbsp garam masala
- 1 tsp ground fennel
- 1 tsp turmeric powder
- ½ tsp salt
- 1 cup crushed tomatoes
- ¼ cup unsweetened coconut milk
- 1 tsp lemon juice
- 1 hot green chili, finely chopped (optional, if you like it hot!)
- ¼ cup cilantro, chopped
How to make Perfect Chicken Curry
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Prepare the rice according to package directions. Keep warm.
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Heat the oil in a sauté pan over medium heat. Add the chicken and brown for 2 minutes on each side. Remove from pan. Add the onions and cook until they begin to soften, about 5 minutes. Add the garlic and continue to cook for another 2 minutes.
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Add the garam masala, fennel, turmeric and salt and slowly stir to combine. Add the tomatoes and coconut milk and simmer for 5 minutes.
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Return the chicken to the pan and simmer, covered, for 10 minutes or until the chicken is cooked through (an instant read thermometer should read 165°F).
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Stir in the lemon juice and green chili (if using), scatter with the fresh cilantro and serve with rice.
