Indian-Style Chicken Curry

Yogurt-coated chicken and sautéed vegetables in a creamy paprika curry sauce, served over basmati rice.

Ingredients

• ½ cup basmati rice
• 1 bell pepper, diced
• 1 onion, finely diced
• 1 garlic clove, minced
• 1 chili pepper, thinly sliced, optional
• 10 oz chicken cutlets, cut into ½-inch pieces
• 2 tablespoons yogurt
• 1 teaspoon garam masala
• 5 oz curry sauce base
• 1 teaspoon paprika
• 1 chicken stock concentrate
• 2 tablespoons sour cream
• ¼ oz cilantro, chopped
• 1 tablespoon butter
• 2 teaspoons cooking oil
• Salt and black pepper

Instructions

1. Cook the rice with ¾ cup water and a pinch of salt in a covered pot. Bring to a boil, reduce to a low simmer, and cook until tender, 15–18 minutes. Keep covered off the heat.
2. Sauté the bell pepper and onion in oil over medium-high heat until tender, 5–7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer the vegetables to a plate.
3. Toss the chicken with the yogurt, half the garam masala, salt, and pepper. Cook it in the same pan over medium-high heat until browned, 2–4 minutes; it will finish cooking in the sauce.
4. Reduce the heat to medium. Add the curry sauce base, paprika, stock concentrate, ½ cup water, butter, and a pinch of salt. Simmer until thickened and the chicken is cooked through, 2–3 minutes.
5. Stir the vegetables and sour cream into the curry. Taste and season with salt and pepper, then remove from the heat.
6. Fluff the rice and divide it between bowls. Top with the curry and garnish with cilantro and sliced chili, if using.