High-Protein Chicken Curry with Basmati Rice
A vibrant and aromatic Indian chicken curry featuring tender chicken pieces simmered in a rich, spiced tomato-onion gravy, perfectly complemented by fluffy basmati rice.
Ingredients
- Chicken Breast160 g
- Basmati Rice60 g
- Onion70 g
- Tomato100 g
- Ginger-Garlic Paste10 g
- Salt2 g
- Green Chili5 g
- Cumin Seeds1 g
- Turmeric Powder1 g
- Coriander Powder2 g
- Red Chili Powder1 g
- Garam Masala1 g
- Cilantro5 g
- Ghee10 g
- Water120 ml
Instructions
- 1Step 1
Rinse basmati rice thoroughly. In a small pot, combine rice with 120ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes until water is absorbed. Let stand covered for 5 minutes.
- 2Step 2
While rice cooks, dice the chicken breast into 1-inch cubes. Chop the onion, tomato, and green chili. Mince ginger and garlic if not using paste.
- 3Step 3
Heat ghee in a separate pan over medium-high heat (1 minute). Add cumin seeds and let them splutter (30 seconds).
- 4Step 4
Add chopped onion, green chili, and ginger-garlic paste. Sauté until the onion is translucent (3 minutes).
- 5Step 5
Add diced chicken and brown on all sides (3 minutes).
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