Creamy chicken curry and rice
TM6

Creamy chicken curry and rice

4.9 (36 ratings)

Ingredients

  • 200 g basmati rice
  • 300 g boiling water, plus extra to soak
  • 10 g fresh ginger
  • 1 garlic clove
  • 1 - 2 fresh long green chillies, trimmed and cut into halves, plus extra sliced to garnish (optional)
  • 200 g brown onion, cut into wedges (3-4 cm)
  • 20 g extra virgin olive oil
  • 90 g tandoori paste (see Tips)
  • 30 g tomato paste
  • 1 tsp sea salt
  • 270 g coconut cream
  • 1 tbsp ghee
  • 500 g skinless, boneless chicken thighs, cut into pieces (approx. 3 cm)
  • 20 g almond meal (see Tips)
  • fresh coriander, leaves only, torn into pieces, to garnish

Nutrition
per 1 portion
Calories
2781.3 kJ / 664.8 kcal
Protein
32.3 g
Carbohydrates
56.5 g
Fat
33.5 g
Saturated Fat
17.4 g
Fibre
3.5 g
Sodium
1264.5 mg

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