25-Min South Indian Chicken Curry with Rice
Creamy coconut curry with tender chicken, finished with crispy tandoori-spiced chicken pieces and sliced red onion. Served over steamed rice for a complete weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 medium red onion
- 1 can (13.5 oz) coconut milk
- 2 tbsp ginger-garlic paste
- ¼ cup curry leaves or fresh cilantro
- 1 tsp garam masala
- ½ tsp kasuri methi (dried fenugreek leaves)
- 2 cups cooked steamed rice
Instructions
- 1
Cut chicken into 1-inch cubes. Slice red onion into thin rings and set aside.
- 2
Heat 2 tbsp oil in a large skillet over medium-high. Add ginger-garlic paste, cook 30 seconds until fragrant.
- 3
Add chicken pieces, cook 4 minutes stirring occasionally until edges turn opaque.
- 4
Pour in coconut milk. Add garam masala, kasuri methi, and salt to taste. Simmer 8 minutes until chicken is cooked through.
- 5
Stir in curry leaves. Cook 1 minute until fragrant. Taste and adjust seasoning.
- 6
Divide rice between bowls. Ladle curry over top and garnish with sliced red onion.
Tools you’ll need
- 12-inch skillet or sauté pan
- chef's knife
- cutting board
- wooden spoon or spatula
- bowl for serving
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