Easy Chicken Curry With Kanchan Koya
featured in Keep Calm And Curry On
Whip up a flavorful and aromatic Easy Chicken Curry, inspired by Kanchan Koya's Tasty story. This delightful dish is perfect for a cozy night in, and will have your taste buds dancing with joy!
Tasty Team
May 04, 2023
96% would make again

Ingredients
for 2 servings
Basmati Rice
- 1 tablespoon coconut oil
- 1 cinnamon stick, halved
- 6 cardamom pods
- 1 cup basmati rice (200 g), soaked for 10 minutes
- 2 cups water (480 mL)
- 1 pinch salt
Curry Chicken
- 1 teaspoon coconut oil
- 1 medium yellow onion, finely chopped
- 1 tablespoon fresh ginger, peeled and minced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- ½ teaspoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 pinch cayenne, optional
- ½ cup plain full-fat greek yogurt (120 g)
- 1 lb boneless, skinless chicken thighs (455 g)
- salt, to taste
- pepper, to taste
- ¼ cup water (60 mL)
For Serving
- lime wedge
- ¼ cup fresh cilantro (10 g), chopped
Nutrition Info
- Calories 1020
- Fat 29g
- Carbs 118g
- Fiber 8g
- Sugar 16g
- Protein 74g
Estimated values based on one serving size.
Preparation
- Make the basmati rice: Melt the coconut oil in a small pot over medium heat. Add the cinnamon stick and cardamom pods and sauté for 2 minutes, until toasty and aromatic.
- Add the soaked basmati rice, water, and salt. Cover and cook for 10 minutes, until the rice is fluffy. Remove from the heat, fluff the rice with a fork, and remove the cinnamon sticks and cardamom pods. Set aside.
- In a large pan, melt the coconut oil over medium heat.
- Add the onion and sauté, stirring occasionally for 10 minutes, until onion is light golden brown.
- Add the ginger and garlic and sauté for 1 minute, until toasty and aromatic.
- Add the tomato paste, turmeric, cumin, coriander, and cayenne and stir to combine.
- Add the yogurt and chicken thighs and season with salt and pepper. Cook for 5 minutes, or until the chicken is no longer pink on the outside.
- Add the water, cover, and cook for 10 minutes.
- Remove the lid and continue to cook, tossing the chicken occasionally, for 5 minutes or until the curry sauce has thickened to your liking.
- Serve the chicken and sauce over the rice with lime wedges and cilantro.
- Enjoy!
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