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Chicken Curry with Basmati Rice

Marinating chicken with buttermilk, coconut milk, and turmeric makes the meat much tender and flavorful, just perfect to be used in this delicious curry recipe!
Marinating chicken with buttermilk, coconut milk, and turmeric makes the meat much tender and flavorful, just perfect to be used in this delicious curry recipe!

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Ingredients

5 ounces of basmati rice
½ lemon
4 mint leaves
salt
10 ounces of chicken breast
5 ounces of buttermilk
¼ cup coconut milk
1 teaspoon turmeric
1 teaspoon paprika powder
pepper
½ lime
1 teaspoon honey
1 red chili, thinly sliced
fresh coriander

Ingredients

Steps

1
Done

Heat a saucepan over medium heat, and fill it with enough water to cover the rice. Add salt and the basmati rice. Add the mint leaves and squeeze the juice out of half a lemon.

2
Done

Cook the rice according to the instructions on the package.

3
Done

Thinly slice the chicken breast and place it in a large bowl. Add the buttermilk and canned coconut milk. Season with paprika, turmeric, salt, and pepper. Squeeze the juice out of half a lime on top.

4
Done

Stir, and marinate the chicken for the next 30 minutes.

5
Done

Heat the vegetable oil in a skillet over medium heat. Add the marinated chicken and honey. Cook the chicken for 20 minutes until it is thoroughly cooked and the sauce reduces.

6
Done

Serve the chicken with rice and a few red chili slices on top!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

579 kcal
Calories
66 g
Protein
38 g
Fat
18 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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