Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Thigh 680 g

Canned/Bottled Goods

  • Ghee 3 Tbsp

  • Vegetable Stock 480 ml

  • Tomato Purée 4 Tbsp

  • Tinned Coconut Milk 1 can

Baking Products

  • Brown Sugar 1 Tbsp

Produce

  • Fresh Coriander 1/2 bunch

  • Garlic Cloves 4

  • Ginger Root 1 Tbsp

  • Yellow Onion 1

Spices

  • Salt 1 1/8 tsp

  • Ground Cardamom 1 tsp

  • Cinnamon Stick 1

  • Ground Clove 1/4 tsp

  • Ground Coriander 1/2 tsp

  • Ground Cumin 1/2 tsp

  • Paprika 1 Tbsp

Dry Goods

  • Basmati Rice 185 g

Pantry

  • Cider Vinegar 1 Tbsp

Preparation

  1. Cook Coconut Rice

    Combine coconut milk, water and salt in a small pot. Bring to a boil. Add rice and reduce heat. Simmer covered for 20 minutes or until liquid has absorbed. Let stand for 10 minutes. Fluff rice with a fork. Salt to taste.

    • 1 can Tinned Coconut Milk
    • 175 ml Water
    • 1 tsp Salt
    • 185 g Basmati Rice

  2. Prepare Spice Mix

    Mix spices in a small bowl, set aside.

    • 1 Tbsp Paprika
    • 1 tsp Ground Cardamom
    • 1/4 tsp Ground Clove
    • 1/2 tsp Ground Cumin
    • 1/2 tsp Ground Coriander
    • 1 , broken in half Cinnamon Stick

  3. Prepare Vegetables

    Prepare vegetables. Set aside.

    • 1 , chopped Yellow Onion
    • 4 , minced Garlic Cloves
    • 1 Tbsp , grated Ginger Root
    • 1/2 bunch , chopped, leaves and tender stems Fresh Coriander

  4. Prepare Chicken

    Prepare chicken. In a large pot, heat ghee over high heat. Add chicken thighs, season with salt and sear for 5 minutes or until browned. Place cooked thighs on a plate and set aside, reserving pot with chicken juices.

    • 680 g , cut into 2.5-cm cubes Boneless Skinless Chicken Thigh
    • 1 pinch Salt
    • 1 Tbsp Ghee

  5. Create Curry

    In the large pot, heat ghee over medium-high heat. Add vegetables, reserving coriander, season with salt and cook for 5 minutes or until soft. Add spice mix and tomato paste and cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, vinegar, vegetable stock, sugar and salt. Let simmer uncovered on medium-low heat for 25 minutes or until sauce has reduced slightly and protein is tender. Add more stock or water if curry seems too dry. Stir in coriander and check seasoning.

    • 2 Tbsp Ghee
    • 4 Tbsp Tomato Purée
    • 1 Tbsp Cider Vinegar
    • 480 ml Vegetable Stock
    • 1 Tbsp Brown Sugar
    • 1 pinch , or to taste Salt

  6. Plate & Serve Curry

    Plate rice and serve with curry. Enjoy!

Suggested Meals

Sesame Ginger

Salmon

Pineapple Beet Black

Bean Taco

Buttermilk Avocado

Pancakes

Garlic

Prawns

Asian

Turkey

Nutrition

  Amount per
serving		 Daily value percentage
Calories 700 kcal  
Total Fat 34 g 43%
Total Saturated Fat 22 g 112%
Unsaturated Fat 12 g  
Cholesterol 125 mg 41%
Sodium 1030 mg 45%
Total Carbohydrate 58 g 21%
Fiber Total Dietary 4 g 15%
Sugars Total 9 g  
Protein 35 g 70%
Vitamin C 11 mg 10%
Calcium Ca 103 mg 8%
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By Innit Culinary Team