By Lisa
Nutritional Info(100g)
- Chicken thighs
- Sea salt
- Black pepper
- Curry powder
- Vegetable oil
- Onion
- Garlic
- Spring onions
- Chilli
- Potato
- Carrot
- Long-grain rice
- Coconut milk
- Sea salt
- Coconut oil
- Butter
Ingredients
For the curry chicken
- 300g/10½oz chicken thighs, boneless
- 1 tsp sea salt flakes
- 1 tsp freshly ground black pepper
- 3 tbsp curry powder
- 4 tbsp vegetable oil
- 1 brown onion, chopped
- 4 garlic cloves, finely chopped
- 2 spring onions, chopped
- 1 Scotch bonnet or other chilli, split in half
- 1 large Maris Piper or other floury potato, peeled and chopped
- 1 carrot, sliced
For the coconut rice
- 225g/8oz long-grain rice, rinsed
- 200ml/7fl oz coconut milk
- ¼ tsp sea salt flakes
- ½ tsp coconut oil
- ½ tsp butter
Method
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To make the curry chicken, season the chicken with the salt, pepper and a tablespoon of curry powder in a large bowl, rubbing to cover the meat completely. Cover and marinate in the fridge for a few hours.
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Heat the oil in a saucepan over a medium heat and add the onion and garlic. Cook for 5–7 minutes, or until soft. Add the remaining curry powder and a little water, stir and cook for 3 minutes, or until browned.
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Add the marinated chicken and brown for a few minutes, then add 500ml/18fl oz water and cook for a few more minutes. Add the spring onions, chilli, potato and carrot and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. Take out the chilli before serving.
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To make the coconut rice, place the rice in a small saucepan, add 250ml/9fl oz water and the coconut milk and place over a medium heat. Add the salt, coconut oil and butter. Reduce the heat to medium–low and cook for 20 minutes, or until the rice is tender. Drain if needed.
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Serve the chicken curry with the coconut rice.
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