- 3 cups Water
- 2 cups Basmati rice, rinsed
- 1 tsp Salt
- 2 lbs Chicken, breast, boneless and skinless
- 2 tsp Salt
- ¼ cup Olive oil
- 1 medium Yellow onion, chopped
- 2 cloves Garlic, minced
- 1 ½ tsp Ginger, peeled and minced
- 1 tbsp Curry powder
- 1 tsp Cumin, ground
- 1 tsp Turmeric, ground
- 1 tsp Coriander, ground
- 1 tsp Cayenne , ground
- 1 tbsp Water
- 1 15 oz can Tomatoes, crushed
- 1 cup Yogurt, plain
- 1 tbsp Cilantro , chopped
- 1 tsp Salt
- ½ cup Water
- 1 tsp Garam masala
- for garnish Cilantro, chopped
- 1 Lemon, wedges
- 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 medium-high heat. In batches, cook chicken until browned, about 2 to 3 minutes per side. Transfer to a plate and set aside.
- Reduce heat to medium. Stir in onion, garlic, and ginger. Cook until onion turns translucent, about 5 to 7 minutes.
- Stir in curry powder, cumin, turmeric, coriander, cayenne, and water to 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. 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