Creamy Chicken Curry with Coconut Rice - Innit

Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Thigh 680 g

Dry Goods

  • Basmati Rice 185 g

Produce

  • Yellow Onion 1

  • Fresh Coriander 1/2 bunch

  • Ginger Root 1 Tbsp

  • Garlic Clove 4 cloves

Canned/Bottled Goods

  • Ghee 3 Tbsp

  • Vegetable Stock 240 mL

  • Tinned Coconut Milk 1 can

  • Smooth Peanut Butter 1 Tbsp

  • Tomato Puree 4 Tbsp

Dairy & Eggs

  • Heavy Cream 120 mL

  • Plain Yogurt 120 mL

Spices

  • Ground Cumin 1/2 tsp

  • Salt 1 1/8 tsp

  • Chili Flakes 1/2 tsp

  • Black Pepper 1/4 tsp

  • Ground Turmeric 1 tsp

  • Garam Masala 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 Garam Masala
    • 1/2 tsp Ground Cumin
    • 1 tsp Ground Turmeric
    • 1/2 tsp Chili Flakes
    • 1/4 tsp Black Pepper
  3. Prepare Vegetables

    Prepare vegetables. Set aside.

    • 1, chopped Yellow Onion
    • 4 cloves, minced Garlic Clove
    • 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 Puree
    • 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 750 kcal  
Total Fat 41.0 g 53%
Total Saturated Fat 27.0 g 134%
Unsaturated Fat 14 g  
Cholesterol 145 mg 48%
Sodium 980 mg 45%
Total Carbohydrate 54 g 19%
Fiber Total Dietary 3 g 10%
Sugars Total 7 g  
Excellent Source: Protein 36 g 72%
Vitamin C 11 mg 10%
Calcium Ca 136 mg 10%
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By Innit Culinary Team