Creamy Indian-Style Tomato Chicken Curry with Bell Peppers & Rice

Ingredients

• 1 cup basmati rice
• 0.5 lb chicken breasts, boneless skinless
• 2 pieces ginger root (Each piece is 1 inch; peel and mince.)
• 2 green bell peppers (Trim, seed, and medium dice.)
• 4 fl oz heavy whipping cream
• 24 oz marinara sauce (1 jar)
• 2 red bell peppers (Trim, seed, and medium dice.)
• unsalted butter (Amount not specified; for coating the pot.)
• curry powder (Amount not specified.)
• garam masala (Amount not specified.)
• garlic powder (Amount not specified.)
• salt (Amount not specified; used in the rice and curry.)
• water (Used to cook the rice and added to the curry; amount not specified.)

Steps

1. 1

   Using a strainer or colander, rinse the basmati rice under cold running water. Drain it and transfer it to a medium saucepan.

2. 2

   Add water and salt to the saucepan with the rice, then bring the mixture to a boil over high heat.

3. 3

   Meanwhile, wash and dry the fresh produce.

4. 4

   Once the rice liquid boils, stir the mixture, cover the saucepan, and reduce the heat to low.

5. 5

   Cook the rice until the liquid is fully absorbed, 15–18 minutes. Remove it from the heat and let it stand, still covered, for 5 minutes.

6. 6

   While the rice cooks, trim and seed the green and red bell peppers, then medium dice them. Place the diced peppers in a medium bowl.

7. 7

   Preheat a large pot over medium-high heat.

8. 8

   While the pot heats, peel and mince the ginger. Add it to the bowl with the bell peppers.

9. 9

   When the pot is hot, add the butter and swirl the pot to coat the bottom.

10. 10

    Add the bell peppers, ginger, curry powder, garam masala, garlic powder, and salt. Cook, stirring occasionally, until the peppers soften, 2–3 minutes.

11. 11

    Meanwhile, pat the chicken dry with paper towels and cut it into small, bite-sized pieces.

12. 12

    When the peppers are soft, add the chicken, marinara sauce, heavy cream, and water to the pot. Stir to combine the curry and bring it to a simmer.

13. 13

    Once the curry is simmering, reduce the heat to low. Continue cooking, stirring occasionally, until the chicken is cooked through, 8–10 minutes more.

14. 14

    Remove the curry from the heat and cover it to keep warm.

15. 15

    Divide the rice and curry between plates or bowls, then serve.

Notes

The structured recipe data does not specify quantities for the butter, spices, salt, or water; add them according to taste and the cooking method described. Chicken should be cooked through before serving.

Nutrition per serving

• main
• South Asian-inspired
• curry
• chicken
• rice
• one-pot
• 30-minute meal
• family-friendly