Coconut Chicken Curry with Turmeric Rice

Ingredients

• 1.5 lbs Chicken Thighs
• 1 can Coconut Milk
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 1 tsp Turmeric Powder
• 1.5 tsp Garam Masala
• 1 tsp Cumin
• 1 tsp Coriander
• 0.25 tsp Cayenne Pepper
• 2 tbsp Coconut Oil
• 1 cup Basmati Rice
• 2 cups Water
• 1 tsp Salt

Instructions

1. 1Rinse the 1 cup of Basmati Rice under cold water until the water runs clear. Add the rinsed rice to a medium saucepan along with the 2 cups of Water, 1/2 tsp of Turmeric Powder, and a pinch of 1 tsp Salt. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the water has been absorbed. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff the rice gently with a fork.
2. 2While the rice is cooking, prepare the curry. Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 2 tbsp of Coconut Oil. Once the oil is shimmering, add the 1 medium Onion, chopped into 1/2-inch pieces. Sauté the onion, stirring occasionally, for 5 minutes, or until it has softened and become translucent.
3. 3Add the 4 cloves of Garlic, minced, and the 1 inch of Ginger, grated, to the pot with the onions. Cook for 1 minute more, stirring constantly, until the garlic and ginger are fragrant.
4. 4Stir in the remaining 1/2 tsp of Turmeric Powder, 1.5 tsp Garam Masala, 1 tsp Cumin, 1 tsp Coriander, and 0.25 tsp Cayenne Pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Add the 1.5 lbs of Chicken Thighs, cut into 1-inch pieces, to the pot. Brown the chicken on all sides, stirring occasionally, for about 5 minutes. Pour in the 1 can of Coconut Milk and stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
6. 6Reduce the heat to low, cover the pot, and cook for 25-30 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
7. 7Taste the curry and add more 1 tsp Salt if needed. Stir well to combine.
8. 8Serve the Coconut Chicken Curry spooned over the prepared Turmeric Rice.

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