Cape Malay Chicken Curry with Coconut Rice

Ingredients

• 1.5 lb Chicken thighs, boneless, skinless
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 1.5 tbsp Curry powder
• 1/2 tsp Turmeric
• 1 stick Cinnamon stick
• 1 can Coconut milk
• 1 tbsp Tomato paste
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 cups Cauliflower rice
• 1/4 cup Coconut flakes
• 1/2 cup Water

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. 2Brown chicken thighs on both sides. Remove from pot and set aside.
3. 3Add chopped onion to the pot and cook until softened, about 5 minutes.
4. 4Add minced garlic and grated ginger and cook for another minute until fragrant.
5. 5Stir in curry powder, turmeric, cinnamon stick, and tomato paste. Cook for 1 minute.
6. 6Return the chicken to the pot. Pour in coconut milk. Bring to a simmer.
7. 7Reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through.
8. 8While chicken is cooking, combine cauliflower rice, water and coconut flakes in a pot over stovetop. Bring to a simmer and cook until the 'rice' is tender. About 10 minutes.
9. 9Remove cinnamon stick. Season the curry with salt and pepper to taste. Serve hot over coconut rice.

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