Yellow Curry Chicken with Basmati Rice

from 2 votes

I haven’t always had an adventurous palette, and I actually spent many of my childhood years poking the crab meat out of sushi rolls and dining on plain white rice any time my parents took (and by took, I mean dragged) me to dinner at their favorite Indian restaurant. But the more I was exposed to different cuisines, the more adventurous I became. Now, I can’t go a week without sampling my favorite curry dish from a nearby Indian restaurant. I’ve created this basic yellow curry recipe from a blend of traditional Indian spices and served it over basmati rice, a lightly seasoned perfect complement to the dish.

Main Course

Yellow Curry Chicken with Basmati Rice

Toss the takeout menus in favor of quick and easy Yellow Curry Chicken with Basmati Rice.
Author: Kelly Senyei
4.50 from 2 votes
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 2 servings


For the curry chicken:

  • 1 pound skinless, boneless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 4 Tablespoons olive oil
  • 1/2 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon freshly grated ginger
  • 1 (14-oz.) can unsweetened coconut milk
  • 2 Tablespoons curry powder
  • 1 cup frozen peas
  • 1 1/2 cups green beans, cut into 1-inch segments
  • Fresh cilantro, for garnish

For the basmati rice:

  • 1 cup basmati rice
  • 1 3/4 cups water
  • 1 teaspoon cumin seeds


For the curry chicken:

  • Heat 3 tablespoons of olive oil over medium heat in a large saucepan. Place the chicken and ¼ teaspoon salt in the pan and saute until golden brown.
  • Remove the browned chicken and set it aside.
  • Coat the pan with the remaining 1 tablespoon of olive oil and reduce the heat to low.
  • Add the cumin seeds, onion, garlic and ginger. Saute for 3 minutes.
  • Return the pan to medium heat, add the coconut milk to the saucepan then whisk in the curry powder and remaining ¼ teaspoon salt.
  • Let the curry simmer and thicken for 3 minutes.
  • Stir in the peas and green beans then bring the saucepan to a boil.
  • Reduce the heat to medium, return the browned chicken to the saucepan and let simmer for 5 minutes.
  • Serve the curry over basmati rice (recipe below) and garnish with fresh cilantro.

For the basmati rice:

  • Combine the rice and water in a saucepan. Let the rice soak for 20 minutes.
  • Bring the mixture to a boil then cover.
  • Reduce heat and let simmer for 15 minutes.
  • Remove from heat and let stand, covered, for 10 minutes.
  • Stir in the cumin seeds while fluffing with a fork and serve.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 1436kcal, Carbohydrates: 111g, Protein: 66g, Fat: 83g, Saturated Fat: 47g, Cholesterol: 145mg, Sodium: 896mg, Potassium: 2009mg, Fiber: 14g, Sugar: 16g, Vitamin A: 1250IU, Vitamin C: 53mg, Calcium: 174mg, Iron: 9.8mg


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4.50 from 2 votes

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Recipe Rating


  1. 4 stars
    If curry is on the menu, I’m ordering it. So I decided to take the plunge and make it at home. It was way easier than I expected and the flavors were great. Will be adding this into my weekly rotation!

  2. This recipe lacked the depth of flavor you normally get with curries. It was pretty bland and needed more salt, sriracha and still wasn’t packed with flavor. It could have to do with chicken breast (instead of thighs), lite coconut milk (instead of full fat) and limited spices.

  3. I know this may sound like a dumb question, but I can just double all the ingredients for 4 servings, correct? I’m afraid too much coconut milk may make it too thin.

  4. This dish is DELISH!!! I have shared it with many people and continue to do so. I add about a 1/4 tsp of salt to the dish and find this REALLY brings all the flavors together. I also eat it with tamarind sauce on the side; SUPERB!!!