Chicken Curry with Basmati Rice

This is an easy recipe but it does use a lot of different spices.


  • 2 lbs chicken – skin on thighs are nice
  • 1 onion – diced
  • 3 cloves garlic – minced
  • 3 TBL olive oil
  • 1 TBL fresh ginger – minced
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp coriander
  • .5 tsp cumin
  • 15 oz. crushed tomatoes from can
  • 12 oz. chicken broth
  • 4 oz. heavy cream
  • kosher salt
  • Basmati rice


  1. Mise en Place – measure and prepare your ingredients before starting.
  2. In large cast iron pot on medium-high, heat pan and then add oil and allow to warm. Add onion and cook until translucent (~ 5 mins).
  3. Add chicken and sear until golden on all sides (~ 5 mins).
  4. Stir in garlic and ginger and cook until fragrant (~ 2 mins).
  5. Coat chicken with remaining spices and cook 1 min.
  6. Pour in tomatoes and clean up the flan (stuff stuck to bottom of pan).
  7. Add broth and bring to a simmer.
  8. Let simmer for one hour.
  9. Stir in heavy cream and bring to simmer. Cook 10 mins.
  10. While cooking, salt a pepper to taste and start the rice. I use a rice cooker but you can cook on the stove as well.

Plating: Place a serving of rice on plate. I like to use a an ice cream scoop to make a molded half dome, or a round tin to make a puck mold. Place a piece of chicken on the side of the rice and cover both chicken and rice with sauce. If you want, you can garnish with cilantro.

A nice side dish I like to make is baked cauliflower. But a green vegetable is also nice, like a saag paneer made with spinach. And don’t forget to make a batch of naan bread to serve with the meal.