Directions
- 1Marinate chicken thighs in cinnamon, cumin, turmeric, paprika, salt, grated garlic, ginger, and lemon juice.
- 2Sear chicken until 70% cooked.
- 3Sauté chopped red onions in oil until softened.
- 4Add garlic and ginger paste to the onions.
- 5Stir in tomato paste and the same spices used in the marinade.
- 6Add rice to the pan and stir to coat with the sauce.
- 7Pour coconut milk and water over the rice.
- 8Nestle the seared chicken into the rice mixture. Cover and finish cooking.
- 9Make a green chutney by blending cucumbers, cilantro, mint, lemon juice, ginger, olive oil, and salt.
- 10Serve the rice with the green chutney and enjoy.
Ingredients
- 4 chicken thighs
- 1 spoon cinnamon
- 1 spoon cumin
- 1 spoon turmeric
- 1 spoon paprika
- 1 spoon salt
- 1 garlic
- 1 ginger
- 1 lemon juice
- 1 oil
- 1 cup red onions
- 2 spoons tomato paste
- 1 cup rice
- 1 cup coconut milk
- 1 cup water
- 2 cucumbers
- 1 cup cilantro
- 1 cup mint
- 1 tablespoon lemon juice
- 1 teaspoon ginger
- 1 tablespoon olive oil
- 1 pinch salt
Equipment
large bowlspoongraterlemon juicerfrying pantongsspatulameasuring cupblender
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