less than 1 hr
- 8 boneless, skinless chicken thighs, cubed
- 2 c basmati or jasmine rice, cooked to package instructions
- 1 lg tin peeled tomatoes (and the juice)
- 1 tin coconut cream or full fat coconut milk
- 1 tbsp coconut oil
- 2 potatoes, cubed
- 1 c cherry tomatoes, halved
- 1 yellow pepper, cubed
- 1 red pepper, cubed
- 1 onion, cubed
- 1 leek (including the green top!) sliced
- 1 small zucchini, cubed
- 4 cloves garlic, minced
- 4 tbsp fresh ginger, finely grated
- ½ tsp cinnamon
- 2 tsp garam masala (divided)
- 2 tsp turmeric (divided)
- 1 tsp chili flakes
- 1 tsp cayenne powder
- 1 bay leaf
- 1tsp salt
- Plain yogurt & fresh cilantro, roughly chopped (to garnish)
Step by Step Instructions
Place cubed chicken into a bowl. Add ½ tsp salt along with 1 tsp garam masala, 1 tsp turmeric, and ½ tsp cinnamon. Use a spoon to mix until chicken is evenly coated in the spices. Add 1 tbsp coconut oil to a large heavy pot over medium high heat, brown the chicken on all sides then remove to a plate and set aside.
Place onions, leeks, peppers, and potatoes into the same pot that you browned the chicken in (add a little more coconut oil if needed) and cook over medium heat for about 7 minutes, then add garlic and ginger, mix well, and cook for another few minutes until fragrant. Add the chicken back into the pot along with the can of tomatoes and the juice, the rest of the turmeric and garam masala, chili flakes, cayenne, the bay leaf, and salt. Mix well then cover and let bubble gently for about 20 minutes.
Put the rice on to cook (as per package instructions).When the rice is about half way done add the coconut cream to the curry along with the zucchini, keeping the pot over medium heat. Mix well and cover until the rice has finished.
When the rice is done place a serving of rice on each plate, spoon the curry overtop and garnish with yogurt and a smattering of fresh cilantro. Enjoy!
Ps – you’re definitely going to have enough left over for lunch tomorrow!
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