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Curry

British-Style Chicken Curry with Basmati Rice

A balanced, tomato-led chicken curry with tender thighs, toasted spices and a restrained creamy finish, designed for an ordinary hob rather than specialist equipment.

Recipe bywjf.morris
MealCurryFreezer-friendlyDinnerHigh protein
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Total time1 hr 19 min
DifficultyModerate
Community ratingNew recipe
Per serving43.6g protein
Representative photograph for British-Style Chicken Curry with Basmati Rice
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Structure checkedAdaptive recipe data
Serves
4

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Pat the chicken dry and season it

    4 minHands-on

    Pat the chicken dry and season it with 1/2 tsp salt. Heat 1 tbsp oil in the saute pan over medium-high heat. Brown the chicken in two batches for 3-4 minutes per batch; it does not need to cook through. Transfer to a plate.

  2. 02

    Reduce the heat to medium-low

    10 minHands-on

    Reduce the heat to medium-low. Add the remaining oil and onion with the remaining salt. Cook for 10 minutes until soft and golden, adding a splash of water if it catches.

  3. 03

    Add the garlic and ginger and cook

    2 minHands-on

    Add the garlic and ginger and cook for 1 minute. Stir in the cumin, coriander, 1 tsp garam masala, turmeric and chilli powder for 30 seconds, then cook the tomato puree for 2 minutes.

  4. 04

    Add tomatoes and return the chicken

    3 minHands-on

    Add the chopped tomatoes and stock. Scrape the base of the pan, return the chicken and any juices

  5. 05

    Simmer the curry covered

    20 minHands-off · check as directed

    Simmer partly covered for 20 minutes.

  6. 06

    Uncover the curry

    1 minHands-on

    Remove the lid

  7. 07

    Thicken the curry

    8 minHands-off · check as directed

    Simmer for another 5-10 minutes until the sauce coats a spoon and the chicken reaches at least 75°C in the thickest pieces.

  8. 08

    Prepare the rice and bring to a boil

    5 minHands-on

    Meanwhile, rinse the rice until the water is nearly clear. Put it in the lidded saucepan with 360ml water and 1/2 tsp salt. Bring to the boil uncovered, cover, reduce to the lowest heat

  9. 09

    Cook the rice covered

    10 minHands-off · check as directed

    Cook for 10 minutes.

  10. 10

    Rest the rice off the heat

    10 minHands-off · check as directed

    Turn off the heat and leave covered for 10 minutes without lifting the lid.

  11. 11

    Take the curry off the heat

    3 minHands-on

    Take the curry off the heat. Stir 3 tbsp of hot sauce into the yoghurt, then gradually stir the tempered yoghurt into the pan so it does not split. Add the remaining 1/2 tsp garam masala and lemon juice.

  12. 12

    Fluff the rice

    3 minHands-on

    Fluff the rice with the butter. Taste the curry, adjust the seasoning and fold through most of the coriander. Serve with the remaining coriander on top.

Equipment check

6 items required

  • Large lidded saute pan or casserole
  • Medium lidded saucepan
  • Chopping board and knife
  • Fine grater
  • Measuring jug
  • Fork

Dietary and allergen note: Gluten-free when the stock and spices are certified. Contains dairy.

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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