1 pound boneless skinless chicken breast cut into 1-inch pieces
1 cup uncooked basmati rice
1/4 cup freshly chopped cilantro
DIRECTIONS
Add the tomatoes, onion, garlic, and ginger to a blender or food processor and pulse until pureed.
Heat the oil in a saute pan over medium heat. When the oil is hot add the tomato puree and cook, stirring occasionally, about 5 minutes.
Stir the black pepper, cayenne, coriander, cumin, turmeric, cardamom, and 1 tsp salt in with the tomato puree until well combined.
Add the chicken pieces and stir until all the chicken pieces are well coated in the sauce.
Bring to a boil then reduce heat to medium-low. Simmer over medium-low, stirring occasionally, until chicken is cooked through and sauce is thickened, about 30 minutes.
While the chicken simmers make the rice: Add the rice and 1 1/2 cups of water to a medium-size saucepan. Stir and bring to a boil over medium-high heat. When water begins to boil place a lid on the pan and reduce the heat to low. Simmer the rice over low heat, WITHOUT REMOVING THE LID, for 10 minutes the turn off the heat and let the rice sit, WITHOUT REMOVING THE LID, for 15 more minutes.
Taste the chicken and sauce and season with additional salt & pepper if necessary. Fluff the rice with a fork. Serve the chicken curry with the rice and garnish with the freshly chopped cilantro.
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