Indian-Spiced Chicken Thigh Curry with Coconut Rice
A fragrant, medium-spiced Indian chicken curry simmered in tomatoes and coconut milk, served over fluffy coconut rice.
Cuisine: Indian
Cooking time: 40 minutes
Serves: 4
Ingredients
- 1.5 pounds Chicken thighs (boneless, skinless)
- 1 large, diced Onion
- 3 cloves, minced Garlic
- 2 medium, sliced Carrots
- 1 cup, chopped Green beans
- 1 15-ounce can Tinned tomato
- 1 13.5-ounce can Coconut milk
- 1.5 cups Rice (white or brown)
- 0.5 fruit, juiced Lemon
- 1 cup, cooked or canned, drained Chickpeas
- 2 tablespoons Olive oil
- 2 tablespoons Curry powder (medium)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2.5 cups Water
Instructions
- 1. Cut chicken thighs into bite-sized pieces. Season with half the salt and pepper.
- 2. Heat 1 tablespoon olive oil in a large pot over medium-high. Brown chicken pieces for 4–5 minutes. Remove and set aside.
- 3. Add remaining oil, onion, and garlic to the pot. Sauté until softened, about 3 minutes.
- 4. Stir in curry powder, cumin, coriander. Cook 1 minute until fragrant.
- 5. Add carrots, green beans, and tinned tomato. Cook 2 minutes, stirring.
- 6. Return chicken to pot. Add coconut milk, chickpeas, remaining salt and pepper. Simmer uncovered 15 minutes until chicken is cooked and sauce thickens.
- 7. Meanwhile, rinse rice. In a saucepan, combine rice, water, and a pinch of salt. Bring to boil, cover, reduce heat, and simmer 15 minutes (white) or 35 minutes (brown). Fluff with fork. Stir in lemon juice.
- 8. Serve curry over coconut rice. Garnish with extra lemon wedges if desired.
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