Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Thigh 680 g

Dry Goods

  • Long Grain Brown Rice 185 g

Produce

  • Yellow Onion 1

  • Fresh Coriander 3/4 bunch

  • Ginger Root 4 tsp

  • Garlic Cloves 4

Canned/Bottled Goods

  • Ghee 3 Tbsp

  • Vegetable Stock 240 ml

  • Smooth Peanut Butter 1 Tbsp

  • Tomato Purée 4 Tbsp

Dairy & Eggs

  • Heavy Cream 120 ml

  • Plain Yogurt 120 ml

Spices

  • Ground Cumin 1/2 tsp

  • Salt 7/12 tsp

  • Chilli Flakes 1/2 tsp

  • Black Pepper 1/4 tsp

  • Ground Turmeric 1 tsp

  • Garam Masala 1 Tbsp

Preparation

  1. Make Coriander-Ginger Rice

    Combine all ingredients in a large pot and bring to boil. Simmer, covered, for 40 minutes. Remove ginger. Fluff rice with a fork.

    • 185 g Long Grain Brown Rice
    • 1 tsp, peeled Ginger Root
    • 1/4 bunch, stems removed Fresh Coriander
    • 475 ml Water
    • 1/2 tsp Salt
  2. Prepare Spice Mix

    Mix spices in a small bowl, set aside.

    • 1 Tbsp Garam Masala
    • 1/2 tsp Ground Cumin
    • 1 tsp Ground Turmeric
    • 1/2 tsp Chilli Flakes
    • 1/4 tsp Black Pepper
  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, and cook for 5 minutes or until soft. Add spice mix and tomato paste. Cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, yoghurt, cream, stock, peanut butter 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
    • 120 ml Plain Yogurt
    • 120 ml Heavy Cream
    • 240 ml Vegetable Stock
    • 1 Tbsp Smooth Peanut Butter
    • 1 pinch, or to taste Salt
  6. Plate & Serve Curry

    Plate rice and serve with curry. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 560 kcal  
Total Fat 22 g 28%
Total Saturated Fat 8 g 40%
Unsaturated Fat 14 g  
Cholesterol 145 mg 48%
Sodium 680 mg 30%
Total Carbohydrate 49 g 18%
Fiber Total Dietary 4 g 14%
Sugars Total 7 g  
Protein 34 g 69%
Vitamin C 11 mg 15%
Calcium Ca 113 mg 8%
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By Innit Culinary Team