Mild Chicken Curry

Name: Mild Chicken Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British
Ingredients: 1¼ tsp Salt; 10½ oz Basmati Rice; 1 tbsp Vegetable Oil; 1 Onion; 2 cloves Garlic; 2½ tbsp Ginger; 4 tsp Curry Powder; 1¼ lb Chicken Breast; 14 oz Canned Tomatoes; ⅔ cup Chicken Broth; 7 oz Peas; 4 oz Greek Yogurt

By Eatpace

Chicken and peas simmer in a mild tomato curry sauce, served with fluffy basmati rice. The sauce cooks in one skillet while the rice is on the stove.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 594; kcal per serving
Protein: 46g; per serving

Plan this dinner Jump to recipe

Mild chicken curry with peas served over basmati rice.

40 min

Method

7 steps 10 min prep · 30 min cook

Cook

Step 1. Bring Water and half the Salt to a boil in a saucepan. Stir in Basmati Rice, cover, and reduce the heat to low. Cook until the water is absorbed, about 12 minutes, then take off the heat.
Step 2. Meanwhile, heat Vegetable Oil in a large skillet over medium heat. Add Onion and cook, stirring, until softened, about 5 minutes.
Step 3. Add Garlic, Ginger, and Curry Powder to the skillet. Stir until fragrant, about 1 minute.
Step 4. Add Chicken Breast and the rest of the Salt. Stir over medium heat until the chicken is coated and no longer pink on the outside, about 3 minutes.
Step 5. Stir in Canned Tomatoes and Chicken Broth. Bring to a simmer, then cook gently, stirring occasionally, until the chicken is cooked through with no pink inside, about 10 minutes.
Step 6. Stir in Peas and simmer until hot, about 3 minutes. Meanwhile, let the rice stand covered off the heat for at least 10 minutes, then fluff it with a fork.

Finish & serve

Step 7. Take the skillet off the heat. Stir in Greek Yogurt, taste for salt, and serve the curry over the rice.

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Tips

Good to know

Check the largest chicken piece with an instant-read thermometer; it should reach 165°F.

Swap it

Use unsweetened dairy-free yogurt in place of Greek yogurt if needed.

Leftovers

Cool leftover rice promptly in a shallow container, refrigerate with the curry, and eat within 3 days.

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