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Ingredients
- Serves 2 people
2 chicken thighs (boneless, skinless and cubed)
2 tsp ground paprika
1/2 tsp turmeric powder
2 tsp curry powder
1 tsp Garam Masala
1 tsp cumin seeds
1 large onion chopped
2 dried chillies (sliced and seeds removed)
2 sprigs curry leaves
coconut oil
1/2 cup coconut milk
2 cups of cooked rice (leftover rice works too)
1 cup of grated mild cheddar / mozzarella cheese
salt and pepper
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Instructions
-
Marinate chicken
- Pre-heat oven to 180C.
- Marinate the chicken with the ground paprika, turmeric powder, curry powder, Garam Masala, salt and pepper.
-
Cook chicken with aromatics
- In a pan, heat some coconut oil and add the cumin seeds, chopped onions, dried chiliand curry leaves.
- Sauté till onions are slightly brown and fragrant.
- Add the marinated chicken and cook till chicken is caramelized.
- Be sure to watch it so it doesn’t get burnt.
- Add the coconut milk and let the curry gently simmer.
- Add some water if mixture is too thick. Remove from the heat.
-
Bake chicken and rice
- In a greased baking dish, add the cooked rice then dish out the chicken masala gravy onto the rice.
- Top the dish with grated cheese and bake for 15 minsor till the cheese is melted and bubbly.
Plate and Serve!
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Ingredients
- Serves 2 people
-
2 chicken thighs (boneless, skinless and cubed)
-
2 tsp ground paprika
-
1/2 tsp turmeric powder
-
2 tsp curry powder
-
1 tsp Garam Masala
-
1 tsp cumin seeds
-
1 large onion chopped
-
2 dried chillies (sliced and seeds removed)
-
2 sprigs curry leaves
-
coconut oil
-
1/2 cup coconut milk
-
2 cups of cooked rice (leftover rice works too)
-
1 cup of grated mild cheddar / mozzarella cheese
-
salt and pepper
Nutrition
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