Creamy Chicken Curry with Steamed Basmati Rice
Looking for a delicious homemade chicken curry recipe that’s both creamy and flavorful? This easy Creamy Chicken Curry with Steamed Basmati Rice is the perfect weeknight dinner and a family favorite. Tender chicken breast simmered in aromatic spices, rich coconut milk (or heavy cream), and served with fluffy basmati rice – this comforting chicken curry will satisfy your cravings!
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories: ~550 per serving
Ingredients:
For the Creamy Chicken Curry:
1 lb chicken breast, cut into bite-sized chunks
1–2 tbsp olive oil (or butter)
1 medium onion, finely chopped
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp curry powder
1 tsp paprika
1 tomato, diced
1 cup coconut milk (or heavy cream)
2 tbsp fresh cilantro, chopped
Salt and black pepper, to taste
For the Steamed Basmati Rice:
1 cup basmati rice
2 cups water
Pinch of salt
Instructions:
1. Cook the Basmati Rice
In a saucepan, combine basmati rice, water, and a pinch of salt. Bring to a boil, then reduce heat and simmer until rice is fluffy and fully cooked. Cover and keep warm.
2. Prepare the Chicken Curry
In a large skillet or pan, heat olive oil (or butter) over medium heat.
Add chopped onions and sauté until soft and translucent.
Stir in minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.
Add curry powder and paprika, mixing well to coat the onions and release the spices’ aroma.
3. Cook the Chicken
Add chicken chunks to the skillet and cook until browned on all sides.
Stir in diced tomato and cook for another 2–3 minutes.
4. Simmer the Sauce
Pour in coconut milk (or heavy cream). Stir well and bring to a gentle simmer.
Cook for 8–10 minutes, or until the sauce thickens and the chicken is cooked through.
Season with salt and pepper to taste.
5. Finish and Serve
Sprinkle chopped fresh cilantro over the curry.
Serve the creamy chicken curry hot with the steamed basmati rice.
Tips & Variations:
Add spinach or peas for extra vegetables and nutrition.
Swap chicken for shrimp to make a creamy shrimp curry.
Serve with naan bread for a complete Indian-inspired meal.
Use low-fat coconut milk for a lighter curry option.
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