Chicken Curry over Basmati Rice
Chicken Curry over Basmati Rice is a comforting and aromatic dish that brings together tender chicken pieces simmered in a rich, spiced coconut curry sauce. The combination of both chicken thigh and breast ensures a balance of juicy tenderness and lean protein, while the medley of diced red onions and colorful bell peppers adds sweetness and texture. Fresh garlic, jalapeño, and a blend of thyme and curry powder provide the essential warm, earthy flavors that define this classic curry.
The cooking process starts with sautéing the chicken until golden brown, then building the sauce by adding spices, vegetables, and coconut milk. The sauce simmers gently, allowing the flavors to meld and the chicken to cook through perfectly. A cornstarch slurry is stirred in toward the end to thicken the sauce to a creamy consistency that clings beautifully to the tender chicken pieces.
Served over fragrant, fluffy basmati rice, this dish offers a satisfying contrast of textures and flavors. The delicate rice absorbs the curry sauce, making each bite bursting with aromatic spice and subtle sweetness. This hearty yet elegant meal is perfect for weeknight dinners or special occasions where you want a touch of comforting exotic flair.
Ingredients
- 1 Tablespoons olive oil
- 1 pound chicken thigh, cooked and diced
- 1 pound chicken breast, cooked and diced
- ¼ pound Red onion, diced
- ¼ pound red pepper, diced
- ¼ pound green pepper, diced
- ¾ teaspoon garlic, minced
- ¼ teaspoon jalapeno, minced
- 1¾ teaspoon thyme
- 1¾ Tablespoon curry powder
- 1¼ cup water
- ¼ oz. chicken base
- 1½ cup coconut milk
- ¼ cup cornstarch
- ¼ water, to mix with cornstarch
- 1½ teaspoon salt
- ¼ teaspoon black pepper
- 24 oz. basmati rice
Directions
- Cook rice according to package directions
- Heat oil in large pot, add checking thigh and chicken breast. Sauté until golden brown
- Add curry, onions, red and green peppers, garlic, jalapeno, thyme and lemon juice
- Cook 3 – 5 minutes
- Add water, chicken base and coconut milk. Simmer until chicken is cooked and reaches an internal temperature of 165 degrees
- Mix cornstarch with water and stir into curry chicken mixture until thickened
- Season with salt & pepper
Chicken Curry Over Basmati Rice
Materials
- 1 tbsp olive oil
- 1 pound chicken thigh cooked & diced
- 1 pound chicken breast cooked & diced
- ¼ pound red onion diced
- ¼ pound red pepper diced
- ¼ pound green pepper diced
- ¾ tsp garlic minced
- ¼ tsp jalapeno minced
- 1 ¾ tsp thyme
- 1 ¾ tbsp curry powder
- 1 ¼ cup water
- ¼ oz chicken base
- 1 ½ cup coconut milk
- ¼ cup cornstarch
- ¼ cup water to mix with cornstarch
- 1 ½ tsp salt
- ¼ tsp black pepper
- 24 oz basmati rice
Instructions
- Cook rice according to package directions
- Heat oil in large pot, add chicken thigh and chicken breast. Sauté until golden brown
- Add curry, onions, red and green peppers, garlic, jalapeno, thyme and lemon juice
- Cook 3 – 5 minutes
- Add water, chicken base and coconut milk. Simmer until chicken is cooked and reaches an internal temperature of 165 degrees
- Mix cornstarch with water and stir into curry chicken mixture until thickened
- Season with salt & pepper