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Dinner recipe · from the recipe book

One-Pot Chicken Curry with Yogurt and Rice

Tender spiced chicken thighs simmer with tomatoes and rice into a warmly fragrant, creamy-tangy curry with fluffy grains.

One-Pot Chicken Curry with Yogurt and Rice

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 14 oz400 gDiced tomatoes, canned
  • 1 cup180 gLong-grain white rice, dryrinsed
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 tbsp14 gCanola oil
  • 1½ tbsp8 gCurry powder
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGround turmeric
  • 1¾ tsp3 gGround coriander
  • ¾ tsp5 gSalt
  • 1⅔ cups400 gWater
  • 3 cups loosely packed90 gBaby spinach
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Toss the chicken with half the Greek yogurt, the turmeric and a pinch of the salt; let it sit 15 minutes.
  2. Heat the oil in a large pot over medium heat. Cook the onion until golden, about 8 minutes.
  3. Add the garlic, ginger, curry powder, cumin and coriander and stir for 1 minute until fragrant.
  4. Add the chicken and cook, stirring, for 5 minutes until no longer pink outside.
  5. Stir in the tomatoes, rice, water and remaining salt. Bring to a boil, cover, and simmer on low for 18–20 minutes, until the rice is tender and the chicken reaches 165°F (74°C).
  6. Stir in the spinach until wilted, then take the pot off the heat and stir in the remaining yogurt.
  7. Scatter with the cilantro and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 19, 2026.

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