Indian-Style Chicken Curry
with Rice, Bell Pepper, Onion & Cilantro
- Milk
Curries just have a special way of warming your heart and your belly, and this Indian-style chicken version is case in point. Chicken is cooked in earthy garam masala and creamy yogurt, then tossed with sautéed bell pepper, onion, garlic, and a deeply flavored curry sauce. Everything’s served over a bed of basmati, then sprinkled with cilantro and sliced chili pepper. Not so sure about the heat? Feel free to skip it altogether or slowly add it to your taste—just keep calm and curry on!
Ingredients
1 teaspoon
Garam Masala
5 ounce
Curry Sauce Base
(Contains: Milk)
1 unit
Onion
2 tablespoon
Sour Cream
1 unit
Chicken Stock Concentrate
2 tablespoon
Yogurt
(Contains: Milk)
1 clove
Garlic
1 teaspoon
Paprika
10 ounce
Chicken Cutlets
1 unit
Bell Pepper
¼ ounce
Cilantro
1 unit
Chili Pepper
½ cup
Basmati Rice
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• In a medium pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and finely dice onion. Peel and mince or grate garlic. Roughly chop cilantro. Thinly slice chili.
• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. TIP: If needed, add a splash of water to help pepper and onion soften. • Stir in garlic; cook until fragrant, 30 seconds. • Turn off heat; transfer to a plate. Wash out pan.
• While veggies cook, pat chicken* dry with paper towels; cut into ½-inch pieces. Add chicken, yogurt, half the garam masala (all for 4 servings), salt, and pepper to a medium bowl and toss until evenly coated. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned all over, 2-4 minutes (it’ll finish cooking in the next step). Reduce heat to medium.
• To the same pan, stir in curry sauce, paprika, stock concentrate, ½ cup water (1 cup for 4 servings), 1 TBSP butter (2 TBSP for 4), and a big pinch of salt. Bring to a simmer, then reduce heat to low. Cook until sauce is thickened and chicken is cooked through, 2-3 minutes. TIP: If sauce seems too thick, stir in a splash of water. • Add veggies and sour cream; stir to combine. Taste and season with salt and pepper. Turn off heat.
• Fluff rice with a fork. Divide between shallow bowls or plates. • Top with chicken and sauce. Sprinkle with cilantro and sliced chili if desired. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the authentic taste, though some found it mild; adding extra spices or chili pepper boosted flavor 🌶️.
- Ease of prep: Generally easy to make, with clear instructions; a few found it time-consuming or tricky to handle small chicken pieces.
- Suggestions: Consider adding more vegetables like peas, carrots, or zucchini; some recommend blending sauce for smoother texture.
- Portions: Several wished for more rice to balance the curry sauce; others wanted larger chicken portions.
- Spice level: Heat varied widely; some found it perfectly spiced, while others wanted more kick or less heat.
Reviews from our home cooks
This is not your standard, incredibly (or even very) hot Indian style curry. I actually added some red pepper flakes and more garlic to mine to bump up the flavor profile itself. Added some more rice too, because - you know, hangry. However, more than enough of the curry itself (to which I added some cut up potatoes to bulk it out as I have a son to feed as well). It was just fab. All I needed was some Naan. YUM!
I loved this dish so much!! The chicken was so tender and flavorful, and the crunch of the bell pepper was such a nice juxtaposition to the soft, buttery jasmine rice and tangy creaminess of the curry sauce. I will definitely be ordering this dish again :)
We loved this. We used our own chicken breasts because we noticed that hellofresh cubed red meat chicken was not good. So we used our own chicken and it was phenomenal. So easy to prepare with the curry sauce that hello fresh provided and the spices were just perfect. We enjoyed the rice with it although the amount was small. Overall will keep ordering this
Loved the texture of this rice and the flavor of the chicken. Haven't cooked with curry before and enjoyed the flavor.
Excellent Indian Curry. Added turmeric to the rice to make it yellow. We brought in some Samosas and Garlic Naan and had a FEAST! Ate for days!!
Double the rice (I did). Double the pepper and onion. Idea, shred a carrot to add to the curry mixture. Great meal, family liked it.
Really liked this meal. Curry was good, added the hot pepper right into the sauce and it was perfect. I did add more bell pepper but that was just because I had it. One thing is that, I felt there wasn't enough rice.
Wowed. First time making Indian food at home and never thought the flavors could compete with our local restaurant. Would love more chicken than peppers, but overall great dish. Wish it came with naan!
I do not usually care for the taste of Indian curry but being able to control the seasoning allowed me to make it taste just right for me. This meal hits it out of the park for me it's now one of my all time favorites. It was absolutely delicious.
This was not a good recipe. The Indian style chicken was not close to the Indian style at all. No need for sour cream in Indian chicken.
