Entree: British Indian Ocean Territory – Northern Culinary Region – Curry Chicken with Rice (Spiced chicken curry cooked in coconut sauce and served with steamed rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 2 lb (900 g) bone-in chicken thighs, skin on or off as preferred
- 1 1/2 tsp (8 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 large onions, thinly sliced (about 12 oz (340 g))
- 4 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (16 g) curry powder
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1–2 small red chilies, sliced (optional)
- 1 tbsp (15 g) tomato paste
- 1 can 14 oz (400 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) lime juice
- 2 cups (370 g) basmati rice, rinsed
- 3 cups (720 ml) water for rice
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- Lime wedges for serving

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 2 lb (900 g) bone-in chicken thighs, skin on or off as preferred
- 1 1/2 tsp (8 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 4 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (16 g) curry powder
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1–2 small red chilies, sliced (optional)
- 1 tbsp (15 g) tomato paste
- 1 can 14 oz (400 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) lime juice
- 2 cups (370 g) basmati rice, rinsed
- 3 cups (720 ml) water for rice
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- Lime wedges for serving

Instructions

1. Rinse the basmati rice until the water runs clear. Combine the rice with 3 cups (720 ml) water in a saucepan, bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until tender; remove from heat and let rest covered.
2. Pat chicken thighs dry and season with 1 tsp (5 g) of the salt and 1/4 tsp (0.5 g) black pepper.
3. Heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken thighs in batches, skin-side down first, 4–5 minutes per side until golden. Transfer browned chicken to a plate.
4. Reduce heat to medium, add the sliced onions to the same pot and cook 6–8 minutes until softened and lightly caramelized. Add garlic and ginger and cook 1 minute until fragrant.
5. Stir in the curry powder, turmeric, cumin, coriander, and sliced chilies; cook 1–2 minutes to bloom the spices. Add tomato paste and cook 1 minute, stirring.
6. Pour in the coconut milk and 1 cup (240 ml) chicken stock, scraping any browned bits from the bottom. Return the browned chicken to the pot, nestling pieces into the sauce. Bring to a gentle simmer.
7. Cover and simmer over low heat 25–30 minutes, or until the chicken is cooked through and tender. Check seasoning and add remaining 1/2 tsp (3 g) salt or to taste, and more pepper if desired.
8. Stir in 1 tbsp (15 ml) lime juice and adjust thickness: simmer uncovered 3–5 minutes if you prefer a thicker sauce.
9. Fluff the steamed basmati rice with a fork. Serve the curry chicken over rice, garnished with chopped cilantro and lime wedges.