Chicken Curry With Rice

This comforting one-pot meal brings the warm, aromatic flavors of Indian cuisine directly to your table without the fuss. Tender chicken thighs simmer in a rich, spiced sauce alongside hearty chickpeas and vibrant peas, all cooked together with fragrant basmati rice until perfectly tender. The blend of curry powder, coriander, and red pepper creates a deep, savory flavor profile that is both satisfying and complex. It’s an ideal weeknight dinner for families, offering a balanced mix of protein, fiber, and carbs in every bite. Serve with fresh lime wedges to brighten the dish, and enjoy this wholesome, home-style feast that feels like a warm hug in a bowl.

Cooking Method: Baking, Stewing

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 273.0

Dietary: Gluten-free

Description

This comforting one-pot meal brings the warm, aromatic flavors of Indian cuisine directly to your table without the fuss. Tender chicken thighs simmer in a rich, spiced sauce alongside hearty chickpeas and vibrant peas, all cooked together with fragrant basmati rice until perfectly tender. The blend of curry powder, coriander, and red pepper creates a deep, savory flavor profile that is both satisfying and complex. It’s an ideal weeknight dinner for families, offering a balanced mix of protein, fiber, and carbs in every bite. Serve with fresh lime wedges to brighten the dish, and enjoy this wholesome, home-style feast that feels like a warm hug in a bowl.

Ingredients

Basmati rice
Vegetable oil (preferably canola)
Chicken thighs, skinless, fat trimmed
Finely chopped onions (about 3 medium onions)
Garlic, minced
Minced fresh ginger
Curry powder (preferably madras)
Ground coriander
Ground red pepper (or to taste)
Defatted reduced-sodium chicken broth
Chickpeas, drained and rinsed
Water
Diced tomatoes, drained
Frozen peas, thawed
Salt & freshly ground black pepper
Chopped fresh cilantro, optional
Lime wedges

Directions

1
Preheat oven to 400°F (204°C). Soak the basmati rice in cold water for 20 minutes, then drain well.
2
Heat 1 teaspoon of oil in a large Dutch oven or oven-safe pot over medium-high heat.
3
Add chicken thighs and cook until browned on all sides, about 6 to 8 minutes. Transfer to a plate.
4
Reduce heat to low, add remaining 2 teaspoons oil, and sauté onions until light golden, 10 to 15 minutes.
5
Stir in garlic, ginger, curry powder, coriander, and ground red pepper; cook for 2 minutes until fragrant.
6
Increase heat to medium-high; stir in chicken broth, chickpeas, tomatoes, and drained rice.
7
Bring mixture to a simmer, then nestle the browned chicken pieces into the rice.
8
Cover and bake for 20 to 25 minutes, until rice is tender and liquid is absorbed.
9
Remove chicken pieces and stir thawed peas into the hot rice.
10
Season with salt and pepper to taste. Return chicken to the pot and garnish with cilantro if desired.
11
Serve immediately with lime wedges on the side.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 273.0kcal

% Daily Value *
Total Fat 7.7g12%
Saturated Fat 1.7g9%
Cholesterol 37.8mg13%
Sodium 45.8mg2%
Total Carbohydrate 30.9g11%
Dietary Fiber 8.3g34%
Sugars 7.9g
Protein 20.3g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken curry, one pot meal, basmati rice, indian food, chickpeas, curry powder, chicken thighs, easy dinner, family meal, spicy chicken, rice dish, comfort food, weeknight dinner, frozen peas, aromatic spices, homemade curry, healthy dinner, meat and rice, simmered chicken, garnish with lime

Read it online: https://www.chefs-mate.com/recipe/chicken-curry-with-rice/