Medium Spice Chicken Curry Bowl Recipe

Indian cuisine · 410 calories

Medium Spice Chicken Curry Bowl recipe

About this recipe

This Medium Spice Chicken Curry Bowl is a delightful blend of tender chicken pieces simmered in a rich and aromatic curry sauce, infused with Indian spices for a balanced medium heat level. The dish is completed with fluffy basmati rice and garnished with fresh cilantro for a wholesome and satisfying meal. Perfect for a lively family lunch, this recipe offers a harmonious balance of protein, carbs, and spices, catering to those with an active lifestyle and a taste for balanced Indian flavors.

Ingredients

  • - Chicken Breast
  • 500 g Onion
  • 100 g Garlic
  • loose Ginger
  • 200Ml Kara Coconut Milk Classic (200ml)
  • - Coriander Powder
  • 100G Oleo
  • 1 kg Basmati Rice
  • 100 g Salt
  • medium Chilli Green Long
  • 100 g Coriander Leaves
  • 50g Everest Garam Masala
  • 100 g Jeera Powder
  • 1 Kg Kissan Tomato Puree
  • 100 g Red Chili Powder
  • 20 g Turmeric Powder

Instructions

  1. 1. Rinse the basmati rice thoroughly and cook it according to package instructions. Once cooked, set aside and keep warm.
  2. 2. Heat 2 tablespoons of vegetable oil in a deep pan over medium heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes.
  3. 3. Add the minced garlic, ginger, and green chilies to the pan. Sauté for 2-3 minutes until fragrant.
  4. 4. Stir in the turmeric, cumin, coriander, and red chili powder. Cook the spices for 1-2 minutes to release their aroma.
  5. 5. Add the pureed tomatoes to the pan and cook for 8-10 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate.
  6. 6. Add the chicken chunks to the pan and mix well to coat them in the masala. Cook for 5-7 minutes, stirring occasionally.
  7. 7. Pour in the coconut milk and stir to combine. Lower the heat to medium-low, cover the pan, and simmer for 15-20 minutes until the chicken is tender and the curry thickens.
  8. 8. Stir in the garam masala and adjust the salt to taste. Let the curry simmer for another 2 minutes.
  9. 9. Serve the chicken curry over the cooked basmati rice, garnished with fresh chopped cilantro.