Dairy-Free Butter Chicken with Coconut Rice

Ingredients

• about 680 g Chicken thighs
• 2 tbsp Coconut oil
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Tomato paste
• 1 can (14 oz) Diced tomatoes
• 2 tsp Garam masala
• 1 tsp Turmeric
• 0.5 tsp Chili powder
• 1 can (13.5 oz) Coconut milk
• 1 tbsp Lemon juice
• 1 cup Basmati rice
• 2 tbsp Coconut flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 2 tablespoons of coconut oil. Once shimmering, add the about 680 g of chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside on a plate.
2. 2Add the 1 medium onion, 4 cloves of garlic, and 2.54 cm of ginger to the same pot. Cook, stirring frequently, until the onion is softened and translucent, about 5 minutes. Stir in the 2 tablespoons of tomato paste, 2 teaspoons of garam masala, 1 teaspoon of turmeric, and 0.5 teaspoon of chili powder. Cook for 1 minute more, stirring constantly, until fragrant.
3. 3Pour in the 1 can (about 400 g) of diced tomatoes and the 1 can (about 380 g) of coconut milk. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer and let it cook for 15 minutes, stirring occasionally, allowing the flavors to meld.
4. 4Return the browned about 680 g of chicken thighs to the pot. Reduce the heat to medium-low (148.9°C / 150°C). Cover the pot and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender, reaching an internal temperature of 74°C, and the sauce has thickened slightly. Stir in the 1 tablespoon of lemon juice.
5. 5While the chicken is simmering, prepare the coconut rice. Place 1 cup of basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. In a medium saucepan, combine the rinsed 1 cup of basmati rice with 2 cups of water and the 2 tablespoons of coconut flakes. Bring the mixture to a boil over medium-high heat (204.4°C / 200°C). Once boiling, reduce the heat to low (93.33°C / 95°C), cover the saucepan tightly with a lid, and simmer for 15 minutes, or until all the water has been absorbed and the rice is tender.
6. 6Fluff the cooked coconut rice gently with a fork. Serve the dairy-free butter chicken alongside or spooned over the fluffy coconut rice.

Substitutions

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