Step-by-Step Instructions

1. 1.Prepare Aromatics

   Chop the garlic finely. Chop the large onion into small pieces. Slice the green chili.

2. 2.Sauté Aromatics and Spices

   Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the chopped onion, minced garlic, sliced green chili, curry leaves, grated ginger, cardamom pods, paprika, cayenne powder, salt, turmeric powder, coriander powder, chili powder, and chicken masala. Mix well and cook for 3-5 minutes, stirring occasionally, until the onions are translucent and the spices are fragrant.

3. 3.Add Tomato

   Chop the large tomato into small pieces. Add the chopped tomato to the pan and mix well with the onion and spice mixture. Cook for 2-3 minutes until the tomatoes soften.

4. 4.Prepare Chicken

   Cut the chicken thighs into bite-sized pieces.

5. 5.Cook Chicken

   Add the chicken pieces to the pan and mix well to coat them with the spices. Cook on medium heat for about 5-7 minutes, stirring occasionally, until the chicken starts to brown.

6. 6.Simmer Curry

   Pour in the 200ml coconut milk. Cover the pan with a lid and let it cook for 15 minutes on medium-low heat, allowing the flavors to meld and the chicken to cook through.

7. 7.Prepare Basmati Rice

   Wash the 250g basmati rice in cold water 2-3 times until the water runs clear. Soak the rice for 15-20 minutes. Add the washed and soaked rice, 1 tsp cumin seeds, 1 tsp salt, and 500ml water to a medium-sized pot.

8. 8.Cook Rice

   Bring the water in the pot to a boil. Once boiling, cover the pot with a tight-fitting lid and reduce the heat to low. Let the rice simmer for 12-15 minutes until all the water is absorbed and the rice is fluffy. Turn off the heat and let the rice rest for 5 minutes with the lid on.

9. 9.Serve

   Turn off the heat for the chicken curry and let it rest for a couple of minutes before serving. Serve the chicken curry hot over the prepared basmati rice.