Curried Chicken or Shrimp with Cinnamon Basmati Rice
Transform your weeknight dinners with this bold and aromatic Curried Chicken or Shrimp with Cinnamon Basmati Rice. This crowd-pleasing dish features tender chicken or succulent shrimp simmered in a rich coconut curry sauce infused with warming spices like curry powder, turmeric, and paprika. The dish is perfectly paired with fluffy basmati rice cooked with a hint of fragrant cinnamon and butter, adding a sweet, spiced undertone to every bite. Quick and easy to prepare in just 50 minutes, this recipe is ideal for a flavorful, no-fuss meal. Garnished with fresh cilantro and brightened with a squeeze of lime, it’s a satisfying blend of comfort and exotic flavors for your dinner table. Perfect for those craving a delicious curry recipe with a unique twist!
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Recipe Information
Ingredients
- 500 grams Chicken breast or shrimp (peeled and deveined)
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 400 milliliters Canned coconut milk
- 250 milliliters Chicken or vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Basmati rice
- 1.5 cups Water
- 1 teaspoon Ground cinnamon
- 1 tablespoon Butter
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the curry powder, turmeric, and paprika to the skillet, stirring to toast the spices for 30 seconds.
If using chicken, add the chicken pieces to the skillet and cook for 5-7 minutes until lightly browned. If using shrimp, add them later in step 8 to avoid overcooking.
Pour in the coconut milk, chicken or vegetable broth, and stir in the tomato paste. Bring the mixture to a simmer.
Season the curry with salt and black pepper. Reduce the heat to low and cook for 10-12 minutes (if using chicken) or until the chicken is cooked through.
If using shrimp, stir them into the simmering sauce and cook for 4-5 minutes until they turn pink and opaque.
While the curry is simmering, prepare the cinnamon basmati rice. Rinse the basmati rice thoroughly under cold water until the water runs clear.
In a medium saucepan, melt the butter over medium heat. Stir in the cinnamon and cook for 30 seconds until fragrant.
Add the rinsed basmati rice to the saucepan, stirring to coat the grains with the butter and cinnamon.
Pour in the water, add a pinch of salt, and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer the rice for 15 minutes until all the water is absorbed.
Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
To serve, spoon the curried chicken or shrimp over a bed of cinnamon basmati rice.
Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 101.6 g | 508% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 7897 mg | 343% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 22.5 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 275 mg | 21% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 3169 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
