Zesty Coconut Chicken With Fragrant Rice Recipe

About this recipe

A flavorful and aromatic dish combining tender spiced chicken with creamy coconut rice, perfect for a medium-spiced lunch.

Ingredients

• Pcs Epi Yogurt Mango
• 250 ml Coconut Milk
• 150 Gms Cloves
• Pcs Chings Masala Chicken Chilli
• 300 g Ginger Paste
• - Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 50 g Cumin Powder
• 1 kg Basmati Rice
• 10G Salt
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 250g Coriander

Instructions

1. Step 1: Marinate the chicken thighs in yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and 1 teaspoon of salt. Cover and refrigerate for 30 minutes.
2. Step 2: Heat 1 tablespoon of vegetable oil in a skillet. Sear the marinated chicken thighs on medium heat for 5 minutes per side until golden brown. Remove from the skillet and set aside.
3. Step 3: In a saucepan, heat the remaining 1 tablespoon of oil. Add the cinnamon stick, cloves, and cardamom pods. Sauté for 1 minute until fragrant.
4. Step 4: Add the rinsed basmati rice to the saucepan and stir gently for 1 minute. Pour in the coconut milk and 250 milliliters of water. Add the remaining 0.5 teaspoon of salt, and bring to a boil.
5. Step 5: Once boiling, reduce the heat to low, cover, and simmer for 12-15 minutes until the rice is cooked and the liquid is absorbed.
6. Step 6: While the rice is cooking, place the seared chicken thighs back into the skillet over low heat. Cover and cook for 10-12 minutes until fully cooked and tender.
7. Step 7: Serve the spiced chicken over the coconut rice, garnished with fresh coriander leaves.