Creamy chicken curry and rice
TM6

Creamy chicken curry and rice

4.9 (95 ratings)

Ingredients

  • 200 g basmati rice
  • 300 g boiling water, plus extra to soak
  • 10 g fresh ginger
  • 1 garlic clove
  • 1 - 2 fresh long green chillies, trimmed and cut into halves, plus extra sliced to garnish (optional)
  • 200 g brown onion, cut into wedges (3-4 cm)
  • 20 g extra virgin olive oil
  • 90 g tandoori paste (see Tips)
  • 30 g tomato paste
  • 1 tsp sea salt
  • 270 g coconut cream
  • 1 tbsp ghee
  • 500 g skinless, boneless chicken thighs, cut into pieces (approx. 3 cm)
  • 20 g almond meal (see Tips)
  • fresh coriander, leaves only, torn into pieces, to garnish

Nutrition
per 1 portion
Calories
2781.3 kJ / 664.8 kcal
Protein
32.3 g
Carbohydrates
56.5 g
Fat
33.5 g
Saturated Fat
17.4 g
Fibre
3.5 g
Sodium
1264.5 mg

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes