Comforting Chicken Curry with Basmati Rice and Steamed Peas

Ingredients

• 1.5 lb boneless skinless chicken thighs (or breast), cut into 1-inch pieces
• 1.5 cups basmati rice, rinsed
• 1.5 cups shelled green peas (fresh or thawed frozen)
• 2 tbsp neutral oil
• 1 medium onion, finely chopped
• 1 tbsp fresh ginger, grated
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup plain yogurt, preferably whole-milk
• 1 tbsp lemon juice
• 1.5 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp Kashmiri chili powder (or mild paprika)
• 1 tsp garam masala
• 1/2 tsp red chili flakes (optional)
• 1/2 cup chopped fresh cilantro (optional, for serving)
• 3.5 cups water, divided (for rice)
• 1 tbsp butter (optional, for finishing)

Instructions

1. Make basmati rice: In a medium saucepan, bring 3.5 cups water to a boil. Add a pinch of salt, then stir in the rinsed basmati rice. Return to a boil, reduce to a gentle simmer, cover, and cook until tender (about 12–15 minutes). Turn off heat and rest covered for 5 minutes. Fluff with a fork.
2. Steam peas: Steam peas until just tender and bright green (about 4–6 minutes). Set aside.
3. Brown the chicken: Heat oil in a large pot over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook undisturbed until lightly browned, 2–3 minutes per side, then remove to a plate.
4. Build the curry base: Reduce heat to medium. Add chopped onion to the same pot with a little more oil if dry. Cook until soft and golden, 6–8 minutes. Add ginger and garlic and cook 30–60 seconds. Stir in tomato paste and cook 1 minute.
5. Bloom spices: Sprinkle in cumin, coriander, turmeric, Kashmiri chili powder, and (if using) red chili flakes. Stir for 30–60 seconds until fragrant.
6. Simmer curry: Lower heat to medium-low. Return chicken (and any juices) to the pot. Add 1/2 cup water and simmer, stirring occasionally, 15–20 minutes until chicken is cooked through and the sauce thickens.
7. Add yogurt safely: Turn heat to low. Stir yogurt into the curry slowly, then simmer gently 2–3 minutes (do not boil hard). Stir in lemon juice, garam masala, and black pepper. Taste and adjust salt.
8. Finish and serve: Fold in steamed peas and simmer 1–2 minutes just to warm. Turn off heat and, if you like, stir in butter for extra richness. Serve chicken curry over basmati rice, topped with cilantro if desired.