Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Thigh 1 1/2 lb

Canned/Bottled Goods

  • Canned Roma Tomato 1 can

  • Coconut Milk 1 can

  • Vegetable Stock 3 cups

  • Ghee 3 Tbsp

  • Tomato Paste 1/4 cup

Produce

  • Fresh Ginger 1 Tbsp

  • Cilantro 1/2 bunch

  • Cauliflower 1/2

  • Yukon Gold Potatoes 2

  • Garlic Cloves 4

  • Yellow Onion 1

Spices

  • Chili Flakes 1/2 tsp

  • Garam Masala 1 Tbsp

  • Kosher Salt 1 tsp

  • Ground Turmeric 2 tsp

  • Black Mustard Seeds 1 Tbsp

Dry Goods

  • Basmati Rice 1 cup

Pantry

  • Black Pepper 1/4 tsp

Preparation

  1. Cook Coconut Rice

    Combine coconut milk, water & salt in a small pot. Bring to a boil. Add rice & 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 Coconut Milk
    • 3/4 cup Water
    • 1 tsp Kosher Salt
    • 1 cup Basmati Rice
  2. 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.

    • 1 1/2 lb, cut into 1-inch cubes Boneless Skinless Chicken Thigh
    • 1 pinch Kosher Salt
    • 1 Tbsp Ghee
  3. Prepare Spice Mix

    Mix spices in a small bowl, set aside.

    • 1 Tbsp Garam Masala
    • 1 Tbsp Black Mustard Seeds
    • 2 tsp Ground Turmeric
    • 1/2 tsp Chili Flakes
    • 1/4 tsp Black Pepper
  4. Prepare Vegetables

    Prepare vegetables. Set aside.

    • 1, chopped Yellow Onion
    • 4, minced Garlic Cloves
    • 1 Tbsp, grated Fresh Ginger
    • 2, medium, cut into 0.5 inch dice Yukon Gold Potatoes
    • 1/2, medium, cut into florets Cauliflower
    • 1/2 bunch, chopped, leaves & tender stems Cilantro
  5. Create Curry

    In the large pot, heat ghee over medium-high heat. Add vegetables, reserving cilantro, potatoes and cauliflower. Cook for 5 minutes or until onions are soft. Add spice mix and tomato paste. Cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, potatoes, stock, tomatoes (crushing them into the pot by hand) and salt. Let simmer uncovered on medium-low heat for 10 minutes. Add cauliflower and more liquid if needed to cover vegetables. Let simmer for an additional 10 minutes or until potatoes are tender. Stir in cilantro and check seasoning.

    • 2 Tbsp Ghee
    • 1/4 cup Tomato Paste
    • 1 can, 15 oz can Canned Roma Tomato
    • 3 cups Vegetable Stock
  6. Plate & Serve Curry

    Plate rice and serve with curry. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 820 kcal  
Total Fat 36 g 46%
Total Saturated Fat 23 g 114%
Unsaturated Fat 13 g  
Low Cholesterol 125 mg 42%
Sodium 1130 mg 50%
Total Carbohydrate 79 g 29%
Good Source: Fiber 8 g 30%
Sugars Total 11 g  
Excellent Source: Protein 41 g 83%
Excellent Source: Vitamin C 77 mg 90%
Calcium Ca 156 mg 10%
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By Innit Culinary Team