Cooking the Rice
In a saucepan, bring 1½ cups chicken broth to a boil, then add ¾ cup rinsed basmati rice. Reduce the heat to low, cover, and simmer for about 12–15 minutes until the rice is tender and the liquid is absorbed. Remove from heat, let it sit covered for a few minutes, then fluff with a fork and set aside.
Preparing the Chicken
In a bowl, season 2 boneless, skinless chicken breasts (diced) with salt and black pepper to taste, 1½ tablespoons curry powder, ½ teaspoon turmeric, ½ teaspoon ground cumin, and ¼–½ teaspoon paprika or chili powder (to taste). Toss until the chicken is evenly coated.
Cooking the Chicken and Aromatics
Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add the seasoned chicken and cook for about 5–7 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
Building the Curry Base
In the same skillet, add 1 small finely diced onion and cook for 3–4 minutes until softened. Stir in 3 cloves minced garlic and 1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger), cooking for about 30 seconds until fragrant. Add 2 peeled and sliced carrots and cook for another 3–4 minutes until they begin to soften.
Creating the Creamy Curry
Pour in ¾ cup half & half and stir to combine, allowing the sauce to come to a gentle simmer. Return the cooked chicken to the skillet and mix well. Let everything simmer for 5–7 minutes until the carrots are tender and the sauce thickens slightly. If needed, add a splash of extra milk or broth for thinning to reach your desired consistency.
Serving
Serve the creamy curry chicken over the cooked basmati rice. Garnish with fresh cilantro (optional) and serve with lime wedges or a spoonful of plain yogurt (optional) for added brightness and balance.
