Creamy Chicken Curry with Basmati Rice

Name: Creamy Chicken Curry with Basmati Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 600 g boneless chicken breast, cut into bite-size pieces; 1 tbsp vegetable oil (15 ml); 30 g unsalted butter; 1 large onion, finely chopped (150 g); 3 cloves garlic, minced (10 g); 15 g fresh ginger, grated; 2 red chillies, sliced; 400 g canned chopped tomatoes; 200 ml tomato passata or sieved tomatoes; 250 ml heavy cream; 150 g plain yoghurt; 100 ml water; 1 tsp ground turmeric (3 g); 2 tsp ground cumin (6 g); 2 tsp ground coriander (6 g); 1 tsp garam masala (3 g); 1 tsp paprika (3 g); 1 cinnamon stick (about 5 cm); 4 whole cardamom pods; 1 tsp salt (6 g), plus more to taste; 0.5 tsp freshly ground black pepper (2 g); 2 tbsp chopped fresh coriander or 2 tsp dried coriander leaves (parsley-like herb) (6 g); 300 g basmati rice; 600 ml water for cooking rice; 0.5 tsp salt for rice (3 g)

A rich, creamy tomato-based chicken curry simmered with spices and served alongside fluffy basmati rice.

55 Min

Medium

600 g boneless chicken breast, cut into bite-size pieces

1 tbsp vegetable oil (15 ml)

30 g unsalted butter

1 large onion, finely chopped (150 g)

3 cloves garlic, minced (10 g)

15 g fresh ginger, grated

2 red chillies, sliced

400 g canned chopped tomatoes

200 ml tomato passata or sieved tomatoes

250 ml heavy cream

150 g plain yoghurt

100 ml water

1 tsp ground turmeric (3 g)

2 tsp ground cumin (6 g)

2 tsp ground coriander (6 g)

1 tsp garam masala (3 g)

1 tsp paprika (3 g)

1 cinnamon stick (about 5 cm)

4 whole cardamom pods

1 tsp salt (6 g), plus more to taste

1/2 tsp freshly ground black pepper (2 g)

2 tbsp chopped fresh coriander or 2 tsp dried coriander leaves (parsley-like herb) (6 g)

300 g basmati rice

600 ml water for cooking rice

1/2 tsp salt for rice (3 g)

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