Coconut Milk Chicken Curry with Rice

Ingredients

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

Instructions

1. 1Rinse the 1.5 cups of Basmati Rice in a fine-mesh sieve under cold running water until the water coming out is clear. Transfer the rinsed 1.5 cups of Basmati Rice to a medium saucepan with a tight-fitting lid, add 2.25 cups of water and 0.5 teaspoon of the 1 teaspoon Salt (reserving the other 0.5 teaspoon for the curry). Bring the water to a boil over high heat (approximately 212°F / 100°C), then immediately reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Remove the saucepan from the heat and let the rice rest, covered, for 5 minutes to allow it to steam and become fluffy.
2. 2While the rice is cooking, prepare the curry ingredients: Peel and cut the 1 medium Onion into 1/4-inch dice. Peel and finely mince the 4 cloves Garlic and the 1 inch Ginger.
3. 3Heat the 2 tablespoons of Vegetable Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (approximately 375°F / 190°C). Add the diced 1 medium Onion and cook, stirring occasionally, for 8-10 minutes, until it softens and turns golden brown.
4. 4Add the finely minced 4 cloves Garlic and 1 inch Ginger to the pot. Cook, stirring constantly, for 1 minute, until they become fragrant.
5. 5Cut the 1.5 lbs Chicken Thighs into 1-inch pieces. Add the chicken pieces to the pot and cook, stirring occasionally, for 5-7 minutes, until the chicken is browned on all sides.
6. 6Stir in the 1 teaspoon of Turmeric Powder, 1.5 teaspoons of Garam Masala, 1 teaspoon of Cumin Powder, 1 teaspoon of Coriander Powder, 0.5 teaspoon of Chili Powder, and the remaining 0.5 teaspoon of Salt. Cook, stirring constantly, for 1 minute, until the spices become fragrant.
7. 7Pour in the 1 can of Coconut Milk. Stir all ingredients together, making sure to scrape up any browned bits from the bottom of the pot with your spoon. Bring the mixture to a gentle simmer over medium heat (approximately 200°F / 93°C), then reduce 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) when checked with a meat thermometer.
8. 8Finely chop the 0.25 cup of Cilantro. Stir about three-quarters of the chopped 0.25 cup of Cilantro into the finished curry. Serve the hot Coconut Milk Chicken Curry over the fluffy Basmati Rice, garnished with the remaining Cilantro.

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