Speedy Homestyle Chicken Curry
Comforting, fast, and packed with warm spices
A classic, home-style chicken curry cooked in a rich, aromatic tomato and yogurt base, served with fluffy steamed basmati rice.
Shopping list
- 500 g boneless, skinless chicken thighs, cut into 3cm cubes
- 200 g long grain basmati rice
- 1 large yellow onion
- 4 garlic cloves
- 2 cm piece fresh ginger
- 2 tbsp tomato puree
- 3 tbsp plain yogurt
- 3 tbsp vegetable or sunflower oil
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 0.5 tsp chilli powder or cayenne
Ingredients
- 500 g Chicken thighs, boneless and skinless, cut into 3cm cubes pat dry before cooking
- 200 g Long grain basmati rice
- 1 large Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 2 cm piece Fresh ginger, grated
- 2 tbsp Tomato puree
- 3 tbsp Plain yogurt
Spices & Pantry
- 3 tbsp Vegetable oil or sunflower oil
- 1 tsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Turmeric powder
- 0.5 tsp Chilli powder or cayenne adjust to taste
- to taste Salt
Method
-
5 min
Rinse the basmati rice in cold water until it runs clear, then drain well and set aside.
Tip This removes excess starch for fluffier grains
-
2 min
Heat 1 tbsp oil in a large pot over medium heat. Add onions and cook until golden and soft, about 5 minutes.
Tip Stir often to prevent burning
-
2 min
Add garlic, ginger, and all dry spices. Stir constantly for 1 minute until fragrant.
Tip Spices release flavor best when cooked
-
1 min
Stir in tomato puree and yogurt. Simmer for 2 minutes to meld flavors.
Tip Yogurt adds creaminess without heavy cream
-
20 min
Add chicken cubes and 300 ml water. Bring to a boil, reduce heat, cover and simmer until cooked through, about 20 minutes.
Tip Check internal temp is 74°C
-
5 min
While curry simmers, cook rice in a separate pot with water in a 1:2 ratio until tender but firm.
Tip Do not stir once simmering
-
1 min
Season curry with salt and remaining chilli. Fluff rice with a fork.
Timing
- T-45 min
- Prep vegetables and chicken
- T-20 min
- Cook rice and simmer curry
- T-5 min
- Garnish and serve
Chef's tips
- Pat chicken dry for better browning
- Cook spices briefly to mellow their raw edge
- Rest curry for 2 minutes before serving to thicken slightly
Swap it
- Chicken Breast
- Same cooking time, but add toward the end to prevent drying out.
- Chickpeas
- Add drained canned chickpeas at the same time as the chicken for a vegan option.
- Ghee
- Swap vegetable oil for ghee to deepen the nutty flavor.
- Kashmiri Chilli
- Use whole Kashmiri chillies for vibrant color without extra heat.