Creamy Chicken Curry with Coconut Rice - Innit

Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Thigh 1 1/2 lb

Packaged Products

  • Smooth Peanut Butter 1 Tbsp

Spices

  • Chili Flakes 1/2 tsp

  • Garam Masala 1 Tbsp

  • Kosher Salt 1 1/8 tsp

  • Black Pepper 1/4 tsp

  • Ground Cumin 1/2 tsp

  • Ground Turmeric 1 tsp

Produce

  • Fresh Ginger 1 Tbsp

  • Cilantro 1/2 bunch

  • Garlic Clove 4 cloves

  • Yellow Onion 1

Dry Goods

  • Basmati Rice 1 cup

Dairy & Eggs

  • Plain Yogurt 1/2 cup

  • Heavy Cream 1/2 cup

Canned/Bottled Goods

  • Coconut Milk 1 can

  • Vegetable Stock 1 cup

  • Ghee 3 Tbsp

  • Tomato Paste 1/4 cup

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 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 Fresh Ginger
    • 1/2 bunch, chopped, leaves and tender stems Cilantro
  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.

    • 1 1/2 lb, cut into 1-inch cubes Boneless Skinless Chicken Thigh
    • 1 pinch Kosher Salt
    • 1 Tbsp Ghee
  5. Create Curry

    In the large pot, heat ghee over medium-high heat. Add vegetables, reserving cilantro, 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, yogurt, cream, broth, 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 broth or water if curry seems too dry. Stir in cilantro and check seasoning.

    • 2 Tbsp Ghee
    • 1/4 cup Tomato Paste
    • 1/2 cup Plain Yogurt
    • 1/2 cup Heavy Cream
    • 1 cup Vegetable Stock
    • 1 Tbsp Smooth Peanut Butter
    • 1 pinch, or to taste Kosher 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 133%
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