Indian-Spiced Chicken Thigh Curry with Coconut Rice
A hearty, aromatic chicken curry simmered with tomatoes and coconut milk, served over fragrant coconut rice. Perfectly spiced for medium heat.
Cuisine: Indian
Cooking time: 30 minutes
Serves: 4
Ingredients
- 1.5 pounds Chicken thighs (boneless, skinless)
- 1 large Onion
- 4 medium Garlic cloves
- 2 medium Carrots
- 1 cup Green beans
- 1 cup Broccoli
- 1 15-ounce can Tinned tomato
- 1 13.5-ounce can Coconut milk
- 1.5 cups Rice (uncooked)
- 0.5 whole Lemon
- 1 15-ounce can Chickpeas (drained and rinsed)
- 2 tablespoons Olive oil
- 1.5 tablespoons Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
Instructions
- 1. Cut chicken thighs into bite-size pieces. Dice onion, mince garlic, slice carrots, trim green beans, and chop broccoli.
- 2. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken, season with 0.5 teaspoon salt and black pepper, and brown for 5 minutes. Transfer to a plate.
- 3. Add remaining oil to skillet. Sauté onion and garlic for 2 minutes. Stir in carrots, green beans, and broccoli; cook for 2 more minutes.
- 4. Add garam masala, cumin, coriander, paprika, and cayenne. Stir for 1 minute until fragrant.
- 5. Add tinned tomato and coconut milk. Bring to a simmer. Stir in chickpeas and browned chicken. Simmer uncovered for 12 minutes, stirring occasionally.
- 6. Meanwhile, cook rice: In a saucepan, combine rice, 2.5 cups water, 0.5 teaspoon salt, and juice of half a lemon. Bring to a boil, cover, reduce heat, and simmer 12 minutes until tender. Fluff with fork.
- 7. Taste curry and adjust salt or cayenne for spice. Serve curry over coconut rice. Garnish with extra lemon wedges if desired.
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