Curry Chicken with Rice

Brenda Villagomez
Have you ever tried curry chicken with rice? Although the name of this recipe seems complex, it is actually very simple to prepare, as it is basically an aromatic sauce, similar to a Mexican marinade, that can be served with any protein. Prepare this delicious curry chicken!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 tablespoons olive oil
  • 600 grams chicken breast, in medium cubes
  • salt
  • pepper
  • 1/2 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 2 tablespoons ginger, grated
  • 1/4 cups tomatillo, crushed
  • 2 tablespoons curry, powder
  • 1/2 tablespoons cumin, powder
  • 1/2 tablespoons turmeric, powder
  • 1 teaspoon paprika, powder
  • 1/2 teaspoons cinnamon, powder
  • 1 cup coconut milk
  • 1 cup Greek yogurt, natural
  • 1/2 cups cilantro, leaves, finely chopped
  • basmati rice, for serving
Preparation
10 mins
10 mins
Low
  • Sear the chicken breast seasoned with salt and pepper in a deep pan with olive oil over medium-low heat, ensuring that all sides brown evenly. Remove the chicken from the oil and set aside on a plate until needed.
  • Sauté the onion, garlic, and grated ginger in the same pan until they take on a shiny tone (if necessary, add more olive oil), then add the crushed tomato and let it evaporate a bit, remember that the flame should be on medium-low heat. Add the curry, cumin, turmeric, paprika, cinnamon, and cook for 2 minutes without stopping to stir; this will help the spices release their natural oils.
  • Return the chicken to the pan and incorporate it, pour in the coconut milk, Greek yogurt, and season with salt and pepper. Cover and cook for 10 minutes. After the time is up, add the cilantro and remove from heat.
  • Serve the curry chicken over freshly made basmati rice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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