Cooking Instructions

Follow these steps for perfect results

Ingredients

0/20 checked
6
servings
1.5 tbsp

Coconut Oil

1 unit

Onion

Diced

4 tsp

Garam Masala

1 tsp

Ground Ginger

0.5 tsp

Chili Powder

1 tsp

Curry Powder

14 fluid

Coconut Milk

6 oz

Tomato Paste

2.5 tbsp

Whole Wheat Flour

2 lbs

Boneless Skinless Chicken Breasts

Chopped into bite-size pieces

1.5 tsp

Salt

1.5 tsp

Ground Black Pepper

1 unit

Fresh Parsley

Optional for garnish

2 cups

Basmati Rice

1 tbsp

Butter

1 tsp

Coriander

1 tsp

Cumin

0.5 tsp

Garam Masala

optional

0.5 tsp

Black Pepper

0.5 tsp

Sea Salt

Step 1
~2 min

Heat coconut oil in a large pan over medium-high heat.

Step 2
~2 min

Add diced onions and sauté until translucent (about 4 minutes).

Step 3
~2 min

In a small bowl, combine garam masala, ground ginger, chili powder, and curry powder.

Step 4
~2 min

Add the spice mixture to the sautéed onions and cook for 30 seconds.

Step 5
~2 min

Stir in coconut milk, tomato paste, and whole wheat flour, mixing for 15 seconds.

Step 6
~2 min

Bring the mixture to a boil, then reduce to a simmer and cook for 5 minutes until thickened.

Step 7
~2 min

Add chicken to the pan, covering it with the sauce.

Step 8
~2 min

Add remaining garam masala, salt, and pepper to enhance the sauce's flavor.

Step 9
~2 min

Bring the mixture to a boil again, then reduce to medium heat for 8 minutes until the chicken is cooked through.

Step 10
~2 min

Reduce heat to simmer and let the chicken sit in the sauce for 10 minutes to absorb flavors.

Step 11
~2 min

Garnish with parsley or cilantro and serve with basmati rice.

Step 12
~2 min

For the basmati rice: Place rice in a large non-stick pot and cover with cool water.

Step 13
~2 min

Allow rice to soak 30 minutes to remove starch.

Step 14
~2 min

Drain the rice through a large mesh strainer then rinse with cool water for 30 seconds to remove the excess starch.

Step 15
~2 min

Also rinse out the pot.

Step 16
~2 min

Return the rice to the pot and add enough water to cover the rice by at least 1 inch.

Step 17
~2 min

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.

Step 18
~2 min

Remove the lid when the water has boiled and allow to boil for 2 minutes uncovered, checking the rice.

Step 19
~2 min

Turn off the heat and drain the rice in a strainer.

Step 20
~2 min

Pour the rice back into the pot and return it to the burner with the heat off.

Step 21
~2 min

Add the butter and the spices and salt.

Step 22
~2 min

Turn to coat all of the rice.

Step 23
~2 min

Cover and allow rice to sit 5-10 minutes.

Step 24
~2 min

This is optional but makes such a big difference with flavour.

Step 25
~2 min

Stir gently and serve.

Pro Tips & Suggestions

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.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

15 minutes

Batch Cooking
Friendly
Make Ahead

Can be made 1-2 days in advance; flavors meld together beautifully.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Strong
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with Basmati rice and Naan bread.

Offer a side of raita (yogurt sauce) to cool the palate.

Perfect Pairings

Food Pairings

Samosas
Cucumber Raita

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

India

Cultural Significance

Popular dish in Indian cuisine, often served at celebrations and gatherings.

Style

Occasions & Celebrations

Festive Uses

Diwali
Holi

Occasion Tags

weeknight dinner
family gathering
special occasion

Popularity Score

75/100

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