Made with AI
Classic Light Chicken Curry with Basmati Rice
40 min 513 kcal per serving Easy
Ingredients
4 Servings
- boneless skinless chicken breast600 g
- canola oil1 tbsp
- onion, diced200 g
- garlic, minced12 g
- fresh ginger, grated15 g
- canned crushed tomatoes400 g
- light coconut milk200 ml
- plain nonfat yogurt150 g
- curry powder10 g
- ground cumin5 g
- ground coriander5 g
- cooked basmati rice300 g
- fresh cilantro10 g
Instructions
- 1
Cut the boneless skinless chicken breast into bite-sized pieces and set aside.
- 2
Heat the canola oil in a large skillet or saucepan over medium heat.
- 3
Add the diced onion and cook for 5–6 minutes, stirring often, until softened and lightly golden.
- 4
Add the minced garlic and grated fresh ginger. Cook for 1 minute, stirring constantly, until fragrant.
- 5
Stir in the curry powder, ground cumin, and ground coriander. Toast the spices for 30–45 seconds to release their aroma.
- 6
Add the chicken pieces to the pan and stir well to coat them in the spice mixture. Cook for 4–5 minutes, until the chicken is lightly sealed on the outside.
- 7
Pour in the canned crushed tomatoes and stir to combine. Bring the mixture to a gentle simmer.
- 8
Reduce the heat to medium-low and simmer for 10–12 minutes, stirring occasionally, until the chicken is cooked through.
- 9
