Kenyan Spiced Chicken with Coconut Rice

Ingredients

• about 680 g Chicken Thighs
• 1 can Coconut Milk
• 1.5 cups Basmati Rice
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 tsp Coriander
• 0.5 tsp Chili Powder
• 1 tsp Salt
• 2 tbsp Vegetable Oil

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

Instructions

1. 1Cut the chicken thighs into bite-sized pieces.
2. 2In a bowl, mix the chicken with turmeric, cumin, coriander, chili powder, salt, minced garlic and ginger.
3. 3Let the chicken marinate for at least 15 minutes.
4. 4While the chicken is marinating, prepare the rice. Rinse the basmati rice.
5. 5In a saucepan, combine the rice with coconut milk and an equal amount of water (1.5 cups).
6. 6Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked.
7. 7Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened.
8. 8Add the marinated chicken and cook until browned and cooked through.
9. 9Serve the chicken hot with a side of coconut rice.

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