There are many types of curry dishes out there, but this one is one of my easy favorites. This recipe uses boneless, skinless, chicken thighs because they remain juicy during cooking; however, you can use boneless, skinless, chicken breast if desired. I used whole milk Greek yogurt but you can use regular yogurt but it should be whole milk yogurt. The recipe can be cut in half if you do not want to make as much but I figure, since I’m already cooking, I will make enough for lunch to have the next day, saving some time. Another variation is to grate lime zest into the rice and squeeze lime juice over the dish before serving to brighten it up but it is optional. Here’s how to make it.
Start by placing 2 pounds of boneless, skinless, chicken thighs in a gallon sealable freezer bag (because they’re more sturdy). My bags happened to have Christmas decorations on them.
Next, in a bowl or measuring cup, mix 1 cup of yogurt, 1 tablespoon of curry powder, 1/2 tsp salt. 1/2 tsp. pepper together until well incorporated and then pour over the chicken in the sealable bag. You can add a little water if it’s to thick to pour.
Once bag is well sealed, massage the bag to coat all of the chicken making sure to check both sides of the bag to be sure the chicken is evenly coated. Place in the frig for 1 hour, but no more than 2 hours or the chicken will have a weird texture.
While the chicken marinates, place 3 cups of Basmati rice into a strainer, and rinse well. Once drained, place in the rice cooker or pot and add 2 tablespoons of olive oil and mix well to coat the rice.
Open the can of coconut milk, and carefully stir the cream on top into the liquid beneath it, combining well. Then, pour half of the can of coconut milk into a measuring cup and add to it, enough water to make the amount needed to make the rice. Normally it’s one part rice to two parts liquid so 3 cups of rice needs six cups of liquid, which includes the coconut milk. Cook the rice according to manufacturer’s instructions or if using a rice cooker, just turn it on.
After 1 hour, take the chicken out of the bag and place it on a foil lined baking sheet that has been sprayed or coated with olive oil,and discard any left over marinade. Spray the tops of the chicken with olive oil as well, so it won’t stick to the grill. Having it on the sheet pan makes it easier to place on the grill or if cooking in the oven, preheat oven to 400 degrees and bake for about 25-30 min. To grill, preheat grill to high, 450-500 degrees, and place chicken sprayed side down on the grill and immediately turn the heat down to medium. Turn chicken often to grill evenly but do not overcook because chicken will continue cooking in the sauce so don’t worry if it’s a little pink.
Once chicken is done, place on a clean foil lined baking sheet and allow to cool enough to handle and cut into 1 inch pieces. While the chicken cools, make the sauce.
For the sauce, mix 2 cups of very hot water with 2 teaspoons of chicken base such as Better Than Bouillon. Add 2 tablespoons of curry powder and mix well. Pour into a large pan that can also hold the chicken, along with the rest of the coconut milk left in the can.
Next, add 3 tablespoons of packed brown sugar, and 2 tablespoons of cornstarch mixed well with 1/4 cup of water. Heat sauce to boiling over med/high heat stirring constantly to keep from clumping, and boil for 1 minute. Check to see if you want to add salt and pepper to taste.
Once sauce has boiled for 1 minute and is thick and creamy, add the chicken which has been cut up into 1 inch pieces.
Stir to coat the chicken, return to a boil and then reduce the heat to med/low and cook the chicken through until no longer pink, 5-6 minutes. Once chicken is cooked through, add 1/2 cup of yogurt to the sauce and stir well to combine. In the mean time, chop one cup of cilantro plus more for garnish.
Once rice is done, unplug or remove from heat and allow to sit for 5 minutes then, remove the lid, and put in 1 cup of chopped cilantro and fluff with a fork to combine.
To serve, place some coconut cilantro rice in a bowl and top with the grilled curried yogurt chicken and garnish with more cilantro. a squeeze of lime juice also goes well with this dish.
This dish can also be served family style as it serves 4-6 people. Enjoy and happy cooking!
Prep Time: 1 hr. Total Cooking Time: 45 minutes
Difficulty: Easy Servings: 4-6
Ingredients:
2 pounds boneless skinless chicken thighs
1 1/2 cups whole milk Greek yogurt separated
3 tablespoons curry powder separated
1/2 teaspoon salt plus more to taste
1/2 teaspoon pepper plus more taste
1 gallon sealable freezer bag for marinating
3 cups Basmati rice
2 tablespoons of olive oil
Olive oil cooking spray
1 cup cilantro chopped plus more to garnish
1 can coconut milk (mix well, used twice)
2 teaspoons chicken base (such as Better Than Bouillon)
3 tablespoons of packed brown sugar
Limes for squeezing over dish (optional)