Mild Family Favorite Chicken Curry with Basmati Rice and Peas

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 cup basmati rice, rinsed
• 1 1/2 cups water (for rice)
• 1 cup green peas (fresh or thawed frozen)
• 2 tbsp neutral cooking oil
• 1 tbsp ghee (optional but recommended)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp plain yogurt
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp turmeric
• 1 1/2 tsp mild curry powder
• 1/2 tsp garam masala
• 1/2 to 1 tsp kosher salt, to taste
• 1/2 tsp freshly ground black pepper
• 1 1/2 cups chicken broth (or water)
• 1 tbsp lemon juice (or to taste)
• 2 tbsp chopped fresh cilantro (optional)

Instructions

1. Make the rice: Add rinsed basmati rice and 1 1/2 cups water to a pot. Bring to a boil, then reduce to low, cover, and simmer 12–15 minutes until tender. Turn off heat and rest covered 5–10 minutes. Fluff with a fork.
2. Sear chicken (for extra flavor): Heat 1 tbsp oil in a large skillet or saucepan over medium-high heat. Add chicken in a single layer (work in batches if needed) and cook 3–4 minutes until lightly browned. Transfer chicken to a plate.
3. Build the curry base: In the same pan, add remaining 1 tbsp oil and 1 tbsp ghee (if using). Add chopped onion and cook 6–8 minutes until soft and lightly golden. Stir in garlic and ginger and cook 30–60 seconds until fragrant.
4. Toast spices: Add cumin, coriander, turmeric, curry powder, and garam masala. Cook 30–60 seconds, stirring, until aromatic.
5. Add sauce ingredients: Stir in tomato paste and yogurt. Cook 1–2 minutes, then slowly pour in chicken broth while stirring to make a smooth sauce.
6. Simmer chicken: Return chicken to the pan. Simmer gently (covered) 12–15 minutes, stirring occasionally, until chicken is cooked through and sauce is thick and creamy.
7. Finish with peas: Stir in peas and simmer 3–4 minutes until hot and tender. Taste and adjust salt and black pepper. Turn off heat and stir in lemon juice.
8. Serve: Spoon basmati rice onto plates and ladle mild chicken curry over top. Garnish with cilantro if desired. Serve hot.