with chicken thighs, basmati rice, fresh jalapeño, and curried tomato sauce
Prep & Cook Time:25-35 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
This Indian dish of mildly spiced chicken thighs in a luxurious sauce of curried tomatoes with yogurt and butter is a real world traveler. Its roots are in Delhi, but has emigrated as far as London, Australia, and now your dinner table. It features tender chicken thighs enrobed in a tangy, creamy curried tomato sauce that makes it the perfect dish to introduce yourself to Indian cuisine if you haven't already had the pleasure.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
Cook the Rice
Bring a medium pot with 1 ½ cups water, basmati rice, and a pinch of salt to a boil over high heat. Lower to a simmer, cover, and cook 18-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff grains with a fork and set aside.
Prepare the Ingredients
Mince garlic. Slice half the jalapeño into 1/8” rounds. Mince remaining jalapeño, discarding seeds and ribs (that's where it's spiciest). Rinse chicken thighs and pat dry. On a separate cutting board, cut chicken into 1” pieces. Season with a pinch of salt and pepper.
Sear the Chicken
Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add chicken thighs to hot pan and cook, stirring frequently, 5-6 minutes, or until browned. Remove to a plate. (Chicken will finish cooking later.) Wipe pan clean.
Make the Sauce
Return pan used to sear chicken to medium heat with 1 tsp. olive oil. Add ginger, minced jalapeño (to taste - it's spicy!), garlic, and curry powder. Cook 3 minutes, or until aromatic. Add tomato sauce, honey, chicken and any accumulated juices, and ½ cup water. Bring to a boil and reduce heat to a low simmer. Cook 8-10 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Remove from heat.
Plate the Dish
Stir yogurt and butter into sauce and season to taste with salt and pepper. Make sure pan is removed from heat when adding yogurt and butter. Divide rice between two plates or bowls. Ladle sauce and chicken atop rice. Garnish with jalapeño rounds (to taste).
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