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One Pot Chicken Curry




  1. In a bowl combine the ingredients for the chicken marinade. Let marinate for 30 minutes up to 6 hours.

  2. Rinse basmati rice until water runs clear. In a medium pot, add rice with 1/ cups water. Bring to a boil, then reduce heat to low and cover with a lid. Cook for 20 minutes and then remove from heat, but do not open lid. Let sit for 5 minutes. Fluff with a fork and set aside until ready to serve.

  3. In a skillet over medium, heat 2 Tbsp Curry Infused Olive Oil. Add the onion and saute until translucent, about 3 minutes. Add in chicken, cooking until the outside is brown, about 4-5 minutes.

  4. Add in tomato paste, Cumin Spice Sea Salt, and Mango Masala Rub. Let cook for 1-2 minutes to deepen the flavors.

  5. Pour in the can of tomatoes, heavy cream, and Ginger Balsamic Vinegar. Turn up the heat to bring to a low simmer. Let cool for 10 minutes until the chicken is cooked through and the sauce has thickened.

  6. Serve with a side of rice and top with fresh cilantro before serving.


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