Chicken Curry with Basmati Rice


Chicken Curry with Basmati Rice

Chicken Curry with Basmati Rice


  • 3 boneless skinless chicken breasts (12 oz.), cut into 1” cubes
  • juice of 3 limes
  • 1 tsp. salt
  • 1 tsp. tumeric powder

Curry Paste Ingredients

  • pinch of red chile flakes
  • 1 1/2 tablespoons toasted cumin seeds
  • 8 cloves garlic, chopped
  • 1 tablespoon fresh ginger, chopped
  • 12 fresh curry leaves (optional)
  • 1 teaspoon salt
  • 1 cup fresh coconut (unsweetened frozen)

Saute’ Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 tomatoes, chopped (or 1 can chopped tomatoes, drained)
  • 1 green chile, minced
  • 1 can coconut milk
  • 2 tablespoons chopped cilantro


Marinade the chicken pieces in the lime juice, tumeric and salt for up to one hour.

Make a paste of the curry paste mixture in a food processor. Heat a large skillet and heat oil. Saute onion, add tomatoes and green chile. Add chicken (with any marinade) and cook until nearly done. Add curry paste and cook for about 8 minutes. Add coconut milk and simmer until thick and bubbly. You may need to add water, if curry is too thick.

Basmati Rice

  • 2 cups basmati rice
  • 6 cups water
  • 2 teaspoons salt

In a saucepan, add all ingredients and bring to a boil. As soon as it comes to a boil, reduce heat to lowest flame. Place lid on pan with a slight opening to allow steam to escape. Set timer for 12 minutes. After 12 minutes, turn off heat and place lid on pan to seal. Leave for 15 minutes or until service time. Note: do not stir rice until after the final 15 minutes of steaming.

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