Make easy dinner with this simple chicken curry and coconut rice recipe

#KitchenSafari
Join us for a delicious journey as we cook up a storm with our signature chicken curry and coconut rice recipe!
In this episode, not only will you learn how to create this mouth-watering dish step-by-step, but you’ll also get an insight into the conversations and anecdotes that happen in between cooking.
Our charismatic host will guide you through the process with witty banter and share tips and tricks to help you elevate your cooking game.
From the perfect blend of spices to the ideal rice-to-water ratio, we’ve got you covered.
So, come along and join the fun as we whip up this delectable meal, all while sharing laughs and stories along the way.

Ingredients

For the chicken and Rice:

½ kg of Rice
1 cup coconut milk
(800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
1 ½ tablespoons minced garlic
1 tablespoon minced ginger (or finely grated)
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili
1 teaspoon of salt

For the sauce:
2 tablespoons olive oil
1 large onion, sliced or chopped
1 ½ tablespoons garlic, minced
1 tablespoon ginger, minced or finely grated
1 ½ teaspoons ground cumin
1 ½ teaspoons garam masala
Coriander
1 cup plain yogurt
(400 g) crushed tomatoes
1 teaspoon red chili powder (adjust to your taste preference)
1 ¼ teaspoons salt (or to taste)

INSTRUCTIONS

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).

Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

Heat butter or oil in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.

Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.

Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to ¼ cup). Work in batches depending on the size of your blender.

Pour the puréed sauce back into the pan. Stir the cream through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

Rinse the rice. Rinse the rice in several changes of cold water until the water runs clear. Drain any excess water in a large fine-mesh sieve and place the rice into the cooking pot.

Add water, coconut milk and salt

Boil. Bring the mixture to a boil over high heat.

Turn down heat and cover. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.

Uncover. Uncover and continue to cook for 5 minutes.

Serve.

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