Spicy coconut chicken curry bowls with cardamom Basmati rice

These aromatic chicken curry bowls served with cardamom Basmati rice, a simple tomato and onion salsa and lots of fresh chillies makes a perfect weeknight meal.

I have been craving proper curry for the better part of a month now so I knew that curry was the way to go for dinner a few nights ago. I decided to make these easy chicken curry bowls bursting with deep, aromatic flavours.

I served the curry with Basmati rice which I cooked with cracked cardamom pods which infused the rice just ever so slightly with it’s heady aroma and topped the bowls off with a super-quick tomato and onion salsa of sorts, some fresh chillies and a few fresh coriander leaves.

A dollop of cooling yoghurt wouldn’t be out of place here so you could definitely add a bit should you want that creaminess.

Bowl food is my absolute favourite and this easy chicken curry bowls recipe is comfort food to the max. Quick comfort, done right.

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5 from 2 votes

Spicy coconut chicken curry bowls with cardamom Basmati rice

These aromatic chicken curry bowls served with cardamom Basmati rice, a simple tomato and onion salsa and lots of fresh chillies makes a perfect weeknight meal.

Course Chicken, Comfort food, Dinner, Quick

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 -6

Author Alida Ryder

Ingredients

• 600 g skinless de-boned chicken breasts, cubed
• 1 tablespoon mixed masala or curry spice of your choice
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon paprika
• 2 cardamom pods crushed
• 1 garlic clove crushed
• 1/2 teaspoon cracked black pepper
• 1 teaspoon salt
• 3 tablespoons vegetable oil

for the curry

• 1 large onion thinly sliced
• 2 garlic cloves thinly sliced
• 2 teaspoons crushed ginger
• 1 teaspoon mixed masala spice
• 1 x 400g can whole tomatoes
• 1 x 400ml can coconut milk
• 1 teaspoon sugar optional
• 2 teaspoons lime juice
• salt to taste

for the tomato and onion salsa

• 2 ripe tomatoes finely chopped
• 1 red onion finely chopped
• large handful fresh coriander or parsley finely chopped
• squeeze of fresh lemon/lime juice
• salt & pepper to taste

to serve

• Cardamom Basmati rice see method below
• fresh chillies sliced
• fresh coriander

Instructions

• To make the cardamom Basmati rice, simply follow packet instructions and add 4 crushed cardamom pods to the rice as it cooks.
• Combine the chicken with all the spices and oil and mix well. Allow to stand for 10 minutes while you fry the onions.
• In a large pot, heat a splash of vegetable oil then saute the onions until they are golden brown.
• Add the garlic and ginger and saute for another minute until the mixture is aromatic.
• Add the chicken to the pot and allow to brown for 5 minutes before pouring in the tomatoes and coconut milk. If the curry looks a bit dry to you, you can add a cup or so of water or stock.
• Turn the heat down and allow the chicken to simmer, uncovered for 10-15 minutes.
• While the curry is cooking, combine all the ingredients of the salsa and season well.
• When the curry is cooked, adjust the seasoning by adding lemon juice, sugar and salt to taste.
• Serve the curry over the cardamom rice with a generous spoonful of salsa, fresh chillies and fresh coriander.

 Easy weeknight chicken curry

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