Curry Chicken and Rice with Garlic Yogurt Sauce (45 Minutes)

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Few dishes are as comforting and rewarding as a well-made curried rice. This dish, rich with the flavors of chicken, tomatoes, onions, and a hint of curry, gains texture and a delightful crunch from cashews and snap peas. Yet, what truly elevates this rice dish is the creamy garlic yogurt sauce, providing a cooling contrast to the warmth of the curry. It’s a beautiful mélange of flavors and textures, creating a meal that’s both hearty and flavorful.

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Curried Chicken and Rice:

  • 2 cups basmati rice, rinsed and drained
  • 1 lb chicken breast, cut into bite-sized pieces
  • 2 medium onions, thinly sliced
  • 3 medium tomatoes, chopped
  • 1/2 cup cashews
  • 1 cup snap peas, trimmed
  • 3 tbsp curry powder (adjust to taste)
  • 2 tbsp vegetable oil or ghee
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)

For the Garlic Yogurt Sauce:

  • 1 cup plain yogurt
  • 3 garlic cloves, minced
  • 1 tbsp lemon juice
  • Salt, to taste

Instructions

  1. Start the Rice (15 minutes): In a large pot, combine the rinsed rice with 4 cups of water. Bring to a boil, reduce heat, cover, and let simmer until rice is tender.
  2. Cook the Chicken (10 minutes): In a large skillet or wok, heat the oil or ghee over medium-high heat. Add the chicken pieces, seasoning with salt, pepper, and 1 tbsp of curry powder. Cook until browned and fully cooked through.
  3. Sauté the Vegetables (8 minutes): In the same skillet, add the sliced onions, cooking until translucent. Stir in the tomatoes and the remaining curry powder. Cook until the tomatoes are soft.
  4. Combine Chicken, Veggies, and Rice (5 minutes): Add the cooked chicken back to the skillet with the vegetables. Stir in the cashews and snap peas. Fold in the cooked rice, ensuring everything is mixed well and heated through.
  5. Prepare the Garlic Yogurt Sauce (3 minutes): In a bowl, combine the yogurt, minced garlic, lemon juice, and salt. Mix until smooth.
  6. Serve (2 minutes): Plate the curried chicken and rice. Drizzle the garlic yogurt sauce over the top or serve on the side for spooning. Garnish with fresh cilantro.

Notes

The key to this dish lies in the delicate balance of flavors. Be sure not to overpower with too much curry; the beauty is in tasting each individual ingredient. Toasting the cashews beforehand can bring out a deeper flavor. If you prefer a spicier kick, consider adding a diced chili pepper during the vegetable sauté step. Pair with a chilled beverage or a glass of white wine to complete this delightful meal.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 8g
  • Sodium: 400mg
  • Fat: 18g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 65mg

Pair this with...

Simple Tossed Salad

Start by tearing your iceberg lettuce into bite-sized pieces, ensuring a cool and crunchy base. Thinly slice a red onion, adding a pop of color and a zesty kick. For a refreshing crunch, slice up some cucumber, and for a sweet contrast, add in slivers of red pepper. Once your components are prepped and in the bowl, give everything a good toss, ensuring the ingredients are mixed and every bite will have a little bit of everything. For a simple dressing, squeeze the juice of a fresh lemon over the top, adding a burst of citrusy brightness.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Mango Lassi

This traditional Indian drink marries the sweetness of mangoes with the tang of yogurt. To whip one up, you'll need a ripe mango. Peel, pit, and chop it, tossing the juicy chunks into a blender. Add about a cup of plain yogurt (Greek yogurt works well for extra creaminess). For that hint of sweetness and depth, pour in a tablespoon or two of honey or sugar. Some folks like adding a pinch of ground cardamom for that extra aromatic kick. Blend everything until smooth. If the mixture feels too thick, you can thin it with a splash of milk or water. Pour your lassi into a glass, and if you're feeling fancy, garnish with a little sprinkle of ground pistachios or a mint leaf.

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