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Ingredients
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Chicken and Marinade
Curry Base
Rice
Method
Marinating the Chicken
- 1
Marinate the Chicken
In a bowl, combine the chicken thighs, yogurt, grated ginger, minced garlic, turmeric powder, red chili powder, and salt. Mix well until the chicken is evenly coated. Cover and let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.
Cooking the Curry
- 2
- 3
Add the Chicken
Add the marinated chicken to the pan and cook for about 5-10 minutes, stirring occasionally, until the chicken starts to brown.
- 4
Incorporate the Tomatoes
Add the chopped tomato to the pan and cook for another 5 minutes until the tomato softens.
- 5
Add Coconut Milk and Spices
Pour in the coconut milk and sprinkle in the garam masala. Stir well to combine and bring to a simmer. Reduce the heat and let it cook for 15-20 minutes, or until the chicken is cooked through.
- 6
Garnish
Once cooked, garnish the curry with chopped cilantro before serving.
Cooking the Rice
- 7
Prepare the Rice
In a medium pot, combine the basmati rice, water, and salt. Bring to a boil over high heat.
- 8
Simmer the Rice
Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
- 9
Fluff and Serve
Remove from heat and let it sit for 5 minutes. Fluff the rice with a fork before serving alongside the chicken curry.