Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground turmeric
- 1 tablespoon curry powder
- 1 teaspoon ground cinnamon
- 500g chicken thighs, boneless and skinless, cut into chunks
- 1 cup basmati rice, rinsed
- 400ml coconut milk
- 1 cup chicken stock
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh coriander for garnish
Feel free to substitute chicken thighs with chicken breast if that’s what you have on hand, or use vegetable stock to make it vegetarian-friendly by swapping the chicken for chickpeas.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and ginger, stirring until fragrant, about 1 minute. This always takes me back to my childhood kitchen, where these aromas meant something delicious was on the way.
- Stir in the turmeric, curry powder, and cinnamon. Let the spices cook for another minute to release their flavors.
- Add the chicken pieces and cook, stirring occasionally, until they are browned on all sides, approximately 5-7 minutes.
- Mix in the rice, ensuring each grain is well-coated with the spices and chicken juices.
- Pour in the coconut milk and chicken stock, bringing the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the rice is fully cooked and the liquid is absorbed.
- Add the peas in the last 5 minutes of cooking.
- Season with salt and pepper to taste. Garnish with fresh coriander before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International