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Prep 15 mins
Cook 30 mins
Make this only if you are a lover of curry, you can adjust the amount of curry to suit taste, if you prefer lots of heat then add in cayenne pepper. For this recipe make certain that the onions are browned, this will take about 15-20 minutes or a little longer. Chicken breast can use used in place of thighs, also you really can use as much chicken as desired, long-grain white rice can be used in place of basmati, but it will not be as good, I like to use mixed frozen diced veggies in place of the peas, but that is only optional. Use 2 cups less 2 tablespoons of water or if you prefer a very soft rice use 2 cups water. For the best flavor use a good-quality Indian curry powder.
- 7 boneless skinless chicken thighs (cut into about 1-inch cubes)
- 2 tablespoons butter
- 4 tablespoons vegetable oil
- 1 tablespoon butter
- 3 large onions, finely chopped
- 1 teaspoon sugar
- 2 -3 tablespoons fresh minced garlic
- 1 -2 tablespoon curry powder (or to taste)
- turmeric (or to taste)
- 1 pinch saffron (optional)
- 2 cups basmati rice (rinsed well under cold water before using)
- 2 cups low sodium chicken broth
- 2 cups water (less 2 tablespoons)
- 1⁄2 cup dark raisin (can use more)
- 1 cup frozen peas (slightly thawed, just run under hot water)
- 1⁄2 cup slivered almonds (toasted preferably)
- salt and black pepper
- Season chicken cubes with salt and pepper.
- Heat oil and butter in a Dutch oven with a tight-fitting lid over medium heat; add in chicken then brown until cooked through; remove to plate.
- Add in the onions and 1 teaspoon sugar; saute stirring with wooden spoon for about 15-20 minutes until browned (the onions must be browned!) adding in garlic the last 4-5 minutes of cooking.
- Add in curry powder and turmeric; stir for 1-2 minutes to release flavours.
- Add in basmati rice and stir with wooden spoon for 2-3 minutes.
- Slowly add in the chicken broth and water (for firmer rice use a little less water or broth) stirring with a wooden spoon to combine.
- Return the chicken back to the pot along with the raisins, frozen peas and almonds; stir and bring to a boil over medium heat.
- At this point adjust the curry powder to taste.
- Cover with tight-fitting lid and simmer on top of stove over medium-low heat for about 20 minutes or until the rice is cooked and all broth is absorbed.
- Season with salt and lots black pepper.
I converted this recipe to cook in a lg rice cooker,( no browned onions),it was very easy and dek= Delicious!
I enjoy your recipes, I really do but this is NOT Indian food by any stretch of the imagination!!!
This was my first time making indian curry- it was delicious! i used chicken breasts (1.25 lb), raw slivered almonds, 3+ tbs curry powder and 1.5 of turmeric. i also added 1/2 head cauliflower. the reason it got 4 instead of 5: i used brown basmati rice and had to cook it for an hour! also add 2 more cups of chicken broth. i forgot to rinse it (oops!) so maybe that was the problem? i will make it again.