Follow these steps for perfect results
Coconut Oil
Onion
Diced
Garam Masala
Ground Ginger
Chili Powder
Curry Powder
Coconut Milk
Tomato Paste
Whole Wheat Flour
Boneless Skinless Chicken Breasts
Chopped into bite-size pieces
Salt
Ground Black Pepper
Fresh Parsley
Optional for garnish
Basmati Rice
Butter
Coriander
Cumin
Garam Masala
optional
Black Pepper
Sea Salt
Heat coconut oil in a large pan over medium-high heat.
Add diced onions and sauté until translucent (about 4 minutes).
In a small bowl, combine garam masala, ground ginger, chili powder, and curry powder.
Add the spice mixture to the sautéed onions and cook for 30 seconds.
Stir in coconut milk, tomato paste, and whole wheat flour, mixing for 15 seconds.
Bring the mixture to a boil, then reduce to a simmer and cook for 5 minutes until thickened.
Add chicken to the pan, covering it with the sauce.
Add remaining garam masala, salt, and pepper to enhance the sauce's flavor.
Bring the mixture to a boil again, then reduce to medium heat for 8 minutes until the chicken is cooked through.
Reduce heat to simmer and let the chicken sit in the sauce for 10 minutes to absorb flavors.
Garnish with parsley or cilantro and serve with basmati rice.
For the basmati rice: Place rice in a large non-stick pot and cover with cool water.
Allow rice to soak 30 minutes to remove starch.
Drain the rice through a large mesh strainer then rinse with cool water for 30 seconds to remove the excess starch.
Also rinse out the pot.
Return the rice to the pot and add enough water to cover the rice by at least 1 inch.
Cover and bring to a full boil on high heat, keeping a watch on the rice so that it doesnt boil over or begin to burn.
Remove the lid when the water has boiled and allow to boil for 2 minutes uncovered, checking the rice.
Turn off the heat and drain the rice in a strainer.
Pour the rice back into the pot and return it to the burner with the heat off.
Add the butter and the spices and salt.
Turn to coat all of the rice.
Cover and allow rice to sit 5-10 minutes.
This is optional but makes such a big difference with flavour.
Stir gently and serve.
Expert advice for the best results
Marinate the chicken for at least 30 minutes for more intense flavor.
Adjust the amount of chili powder to your preferred level of spiciness.
Serve with warm naan bread for dipping.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance; flavors meld together beautifully.
Serve in a bowl garnished with fresh cilantro and a dollop of coconut cream.
Serve with Basmati rice and Naan bread.
Offer a side of raita (yogurt sauce) to cool the palate.
Pairs well with the spices.
Balances the spiciness.
Discover the story behind this recipe
Popular dish in Indian cuisine, often served at celebrations and gatherings.
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