680 mL / 3 cups
Basmati rice, rinsed
400 g / 14 oz
Chicken, breast, skinless & boneless
900 g / 2 lb
Olive oil, extra virgin
100 mL / ½ cup
Onion, yellow, chopped
Ginger, peeled & minced
15 mL / 1 tbsp
Tomatoes, canned, crushed
425 g / 15 oz
240 mL / 1 cup
110 mL / ½ cup
- In a saucepan, bring water to a boil. Stir in basmati rice and salt and return to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 20 minutes.
- Remove from heat and let steam, covered, for 10 minutes.
- Cut chicken breasts in half, lengthwise. Season with salt.
- In a large skillet, heat olive oil over high heat. In batches, cook chicken until browned, about 2-3 minutes per side. Transfer to a plate and set aside.
- Reduce heat to medium-high. Add onion, garlic, and ginger and stir. Cook until onion turns translucent, about 5-7 minutes.
- Stir in curry powder, cumin, turmeric, coriander, cayenne, and water into mixture. Allow to heat through, stirring, about 1 minute.
- Add tomatoes, yogurt, cilantro and salt. Return chicken to skillet along with any remaining juices. Pour water into mixture and bring to a boil, turning chicken to coat with sauce.
- Sprinkle garam masala and cilantro over chicken.
- Cover skillet and simmer until the chicken reaches an internal temperature of 75°C / 165°F, about 20 minutes.
- Using a fork, fluff the rice. Divide rice evenly among 4 bowls and top with curry sauce. Garnish with lemon wedges.
- Any leftovers will keep in the refrigerator up to 4 days, or in freezer up to 1 month
- Alternatively, you use chicken thighs or a combination of breasts and thighs but thighs will take longer to cook so be sure to check temperature