Follow each step to make the recipe successfully.
Chop the garlic, onion, and slice the green chili as shown in the video.
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the chopped onion, garlic, sliced green chili, curry leaves, grated ginger, and cardamom pods. Stir and cook until the onion softens and the spices become fragrant.
Add paprika, cayenne powder, salt, turmeric powder, coriander powder, chili powder, and chicken masala to the pan. Mix well with the aromatics and cook for until fragrant.
Chop the large tomato into small pieces. Add the chopped tomato to the pan with the spices and mix well. Cook until the tomato softens and integrates into the spice mixture.
Cut the chicken thighs into bite-sized pieces.
Add the chicken pieces to the pan and mix well to coat them with the spices. Cook on medium heat for about , stirring occasionally, until the chicken starts to brown.
Pour in the 200ml coconut milk and mix. Cover the pan with a lid and let it cook for on medium-low heat, allowing the flavors to meld and the chicken to cook through.
Wash the 250g basmati rice in cold water 2-3 times until the water runs clear. Soak the rice for , then drain.
Add the drained basmati rice, 1 tsp cumin seeds, 1 tsp salt, and 500ml water to a medium-sized pot. Bring the water to a boil. Once boiling, cover the pot with a tight-fitting lid and the heat to low. Let the rice for until all the water is absorbed.
Turn off the heat for the rice and for with the lid on. Turn off the heat for the chicken curry and for a couple of minutes before serving.
Serve the chicken curry hot over the fluffy basmati rice. You can use a ring mold for presentation as shown in the video.
No Onion?
No Garlic (fresh)?
No Coconut milk?
No Curry leaves?
Simple ways to adapt this recipe.
Substitute chicken thighs with chicken breast for a leaner option, adjusting cooking time as needed.
Carrots, or bell peppers for extra nutrition and flavor.
Small details that can improve the final result.
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