Preparation Time: 10 minutes
Cook Time: 30 minutes
Cut: Boneless chicken
Ingredients
8 chicken thighs, skinless, boneless
1 tsp (5 ml) salt
1 Tbsp (15 ml) curry powder, divided
½ tsp (2.5 ml) turmeric
1 Tbsp (15 ml) canola oil
1 cup (250 ml) basmati rice, rinsed to remove excess starch
2 cup (250 ml) chicken broth
1 cup (250 ml) coconut milk
cilantro, fresh, chopped for garnish
Preparation
Sprinkle chicken thighs with salt and half the curry powder. In a large skillet, heat canola oil to medium high heat and brown thighs for about 5 minutes on each side. Remove from skillet and set aside.
In the same skillet, add rice, broth, the remaining curry powder, turmeric and stir well. Bring to a bowl, cover, reduce heat and simmer for 15 minutes. Remove cover, stir in coconut milk, return chicken pieces to the pan, nestling them gently into the rice, cover and cook for an additional 10 minutes.
Garnish will fresh cilantro and serve with warm naan, if desired.
