Easy One Pot Chicken Curry
Easy One Pot Chicken Curry
Brie Thompson
4
15 minutes
30 minutes
This Easy One Pot Chicken Curry is my kind of cozy dinner: rich, creamy, and packed with flavor. Tender chicken marinated in yogurt and Mango Masala Rub simmers in a tangy tomato and cream sauce with Curry Infused Olive Oil, inspired by classic butter chicken. Spoon it over fluffy basmati rice and top it with fresh cilantro.
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Ingredients
Chicken Marinade
- 2 Chicken Breasts, cut into 2" cubes
- 2 Cloves Garlic, minced
- ½ cup Plain Yogurt
- 2 tsp Mango Masala Rub
- 2 Tbsp Curry Infused Olive Oil
Rice
- 1 cup Basmati Rice
- 1 cup Water
Curry
- 2 Tbsp Curry Infused Olive Oil
- ½ Yellow Onion, diced
- 1 Tbsp Tomato Paste
- ½ tsp Cumin Spice Infused Sea Salt
- 2 tsp Mango Masala Rub
- 1 (14.5 oz) can Diced Tomatoes
- ⅓ cup Heavy Cream
- 1 Tbsp Ginger White Barrel Aged Balsamic
- ½ cup Cilantro, chopped, to garnish
Directions
In a bowl, mix the chicken, garlic, plain yogurt, Mango Masala Rub, and Curry Infused Olive Oil. Let marinate for 30 minutes at room temperature, or refrigerate for up to 6 hours.
Toward the end of the marinating time, rinse the basmati rice until the water runs clear. In a medium pot, combine the rice and water and bring to a boil. Reduce the heat to low, cover with a lid, and cook until the water is absorbed, about 20 minutes. Remove from the heat without opening the lid and let sit for 5 minutes. Fluff with a fork and set aside.
In a large skillet over medium heat, heat Curry Infused Olive Oil. Add the onion and sauté until translucent, about 3 minutes.
Add the marinated chicken and cook until the outside is browned, about 4 to 5 minutes.
Add the tomato paste, Cumin Spice Infused Sea Salt, and Mango Masala Rub. Stir and cook until fragrant, 1 to 2 minutes.
Pour in the diced tomatoes, heavy cream, and Ginger White Barrel Aged Balsamic. Increase the heat to bring the sauce to a low simmer. Cook until the chicken is no longer pink, reaches an internal temperature of 165°F, and the sauce has thickened, about 10 minutes.
Garnish with cilantro and serve immediately with the rice.
2 comments
Elaine
LOVE this recipe. It’s easy to make, you just have to remember to marinate the chicken ahead of time. Otherwise, it’s not labor intensive.
LOVE this recipe. It’s easy to make, you just have to remember to marinate the chicken ahead of time. Otherwise, it’s not labor intensive.
Wendy Lin
Too many steps and ingredients!
Too many steps and ingredients!