Sweet & Sour Chicken Curry with Coriander-Ginger Rice - Innit

Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Thigh 680 g

Canned/Bottled Goods

  • Ghee 3 Tbsp

  • Vegetable Stock 480 ml

  • Tomato Puree 4 Tbsp

Produce

  • Yellow Onion 1

  • Fresh Coriander 3/4 bunch

  • Ginger Root 4 tsp

  • Garlic Cloves 4

Spices

  • Ground Cumin 1/2 tsp

  • Paprika 1 Tbsp

  • Ground Clove 1/4 tsp

  • Ground Cardamom 1 tsp

  • Cinnamon Stick 1

  • Salt 7/12 tsp

  • Ground Coriander 1/2 tsp

Dry Goods

  • Long Grain Brown Rice 185 g

Pantry

  • Brown Sugar 1 Tbsp

  • Cider Vinegar 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 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 Puree
    • 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!

Nutrition

  Amount per
serving
Daily value percentage
Calories 500 kcal  
Total Fat 14.0 g 18%
Total Saturated Fat 3.5 g 18%
Unsaturated Fat 11 g  
Cholesterol 125 mg 41%
Sodium 730 mg 30%
Total Carbohydrate 54 g 20%
Fiber Total Dietary 5 g 19%
Sugars Total 9 g  
Protein 33 g 67%
Vitamin C 11 mg 10%
Calcium Ca 79 mg 6%
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By Innit Culinary Team