Ingredients
Scale
- 1 lb Chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 cups Long-grain white rice
- 1 large Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 2 tbsp Curry powder
- 1 can (15 oz) Diced tomatoes or tomato sauce
- 1/2 cup Greek yogurt or whole milk (for creaminess)
- 2 tbsp Vegetable oil
- Salt and pepper to taste
- Water or chicken bouillon (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Start by rinsing your white rice under cold water until the water runs clear. Cook the rice according to the package instructions—usually a 1:2 ratio of rice to water. While the rice simmers, season your diced chicken thighs with salt and pepper. Having everything chopped and ready to go makes the cooking process smooth and stress-free.
- Heat the vegetable oil in a large skillet or pot over medium-high heat. Add the diced onions and cook for about 5 minutes until they become translucent and slightly golden. Stir in the minced garlic and grated ginger, cooking for another minute until the kitchen smells incredible. Do not let the garlic burn, as it can turn bitter.
- Add the chicken pieces to the skillet with the onions. Cook for 5-6 minutes until the chicken is browned on all sides. Sprinkle the curry powder over the meat and vegetables. Stir constantly for about 60 seconds; this “blooms” the spices in the oil, releasing their full flavor profile and creating a deep, rich base for your sauce.
- Pour in the canned tomatoes (with their juices). If the mixture looks too thick, add a half cup of water or chicken stock. Lower the heat to medium-low, cover the pan, and let it simmer for 10-12 minutes. This ensures the chicken is cooked through and tender. Once done, remove from heat and stir in the Greek yogurt or milk to create a creamy texture.
- Fluff the cooked rice with a fork and divide it among four bowls. Ladle a generous portion of the chicken curry over the rice. If you have some in the budget, top with fresh cilantro or a squeeze of lime juice for a bright finish. Serve immediately while hot.
- Cook Time: 40 minutes