Tasting Notes

A flavour Bomb – succulent, juicy, chicken thighs, the curry sauce, earthy, spicy, warming, a bit warm, pairs well with the Batsami rice.

What You Need

A few sprigs of parsley.

1 cup Batsami rice.

2 cups water.

4 skinless chicken thighs.

3 tablespoons olive oil.

1 small onion, chopped.

1 carrot sliced.

2 cloves garlic, minced.

3 tablespoons yellow curry powder.

1 teaspoon ground cinnamon

1 teaspoon paprika

1 bay leaf

½ teaspoon grated fresh ginger.

½ teaspoon white sugar

Salt.

1 tablespoon tomato paste

1 cup plain yogurt

¾ cup coconut milk

Equipment

1 large frying pan.

1 rice cooker.

Method

Add the rice and water into the rice cooker. The rice will take about 20 minutes.

Add the olive oil to your frying on medium heat, add the carrot, onion, fry till lightly browned.

Then add your garlic, curry powder, sugar, salt to taste, ginger, cinnamon, paprika, tomato paste. Cook for a minute or so allowing the ingredients to bloom.

Now add the chicken, the yogurt and the coconut milk. Bring to a boil, reduce heat, simmer for 25 to 30 minutes.

Chop up the parsley and sprinkle over the rice.

You are ready to plate.

Enjoy It’s Delicioso