Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Thigh 680 g

Canned/Bottled Goods

  • Ghee 3 Tbsp

  • Vegetable Stock 720 ml

  • Tomato Purée 4 Tbsp

  • Tinned Tomato 425 g

  • Tinned Coconut Milk 1 can

Produce

  • Cauliflower 1/2

  • Fresh Coriander 1/2 bunch

  • Garlic Cloves 4

  • Ginger Root 1 Tbsp

  • Yellow Onion 1

  • Potatoes 2

Spices

  • Salt 1 tsp

  • Chilli Flakes 1/2 tsp

  • Garam Masala 1 Tbsp

  • Black Mustard Seeds 1 Tbsp

  • Ground Turmeric 2 tsp

Dry Goods

  • Basmati Rice 185 g

Pantry

  • Black Pepper 1/4 tsp

Preparation

  1. Cook Coconut Rice

    Combine coconut milk, water and salt in a small pot. Bring to a boil. Add rice and reduce heat. Simmer covered for 20 minutes or until liquid has absorbed. Let stand for 10 minutes. Fluff rice with a fork. Salt to taste.

    • 1 can Tinned Coconut Milk
    • 175 ml Water
    • 1 tsp Salt
    • 185 g Basmati Rice

  2. Prepare Chicken

    Prepare chicken. In a large pot, heat ghee over high heat. Add chicken thighs, season with salt and sear for 5 minutes or until browned. Place cooked thighs on a plate and set aside, reserving pot with chicken juices.

    • 680 g , cut into 2.5-cm cubes Boneless Skinless Chicken Thigh
    • 1 pinch Salt
    • 1 Tbsp Ghee

  3. Prepare Spice Mix

    Mix spices in a small bowl, set aside.

    • 1 Tbsp Garam Masala
    • 1 Tbsp Black Mustard Seeds
    • 2 tsp Ground Turmeric
    • 1/2 tsp Chilli Flakes
    • 1/4 tsp Black Pepper

  4. Prepare Vegetables

    Prepare vegetables. Set aside.

    • 1 , chopped Yellow Onion
    • 4 , minced Garlic Cloves
    • 1 Tbsp , grated Ginger Root
    • 2 , medium, cut into 12.5 mm cubes Potatoes
    • 1/2 , medium, cut into florets Cauliflower
    • 1/2 bunch , chopped, leaves and tender stems Fresh Coriander

  5. Create Curry

    In the large pot, heat ghee over medium-high heat. Add vegetables, reserving coriander, potatoes and cauliflower. Cook for 5 minutes or until onions are soft. Add spice mix and tomato paste. Cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, potatoes, stock, tomatoes (crushing them into the pot by hand) and salt. Let simmer uncovered on medium-low heat for 10 minutes. Add cauliflower and more liquid if needed to cover vegetables. Let simmer for an additional 10 minutes or until potatoes are tender. Stir in coriander and check seasoning.

    • 2 Tbsp Ghee
    • 4 Tbsp Tomato Purée
    • 425 g Tinned Tomato
    • 720 ml Vegetable Stock

  6. Plate & Serve Curry

    Plate rice and serve with curry. Enjoy!

Suggested Meals

Sesame Fried

Egg

Prawn

Salad

Thai Red

Curry Ribs

Buttermilk Avocado

Pancakes

Sweet & Sour

Chicken Curry

Nutrition

  Amount per
serving		 Daily value percentage
Calories 820 kcal  
Total Fat 36 g 46%
Total Saturated Fat 23 g 114%
Unsaturated Fat 13 g  
Cholesterol 125 mg 42%
Sodium 1130 mg 50%
Total Carbohydrate 79 g 29%
Fiber Total Dietary 8 g 30%
Sugars Total 11 g  
Protein 41 g 82%
Vitamin C 77 mg 90%
Calcium Ca 156 mg 10%
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By Innit Culinary Team