Coconut milk awakens the flavors of chicken thighs simmered in a fragrant curry stew laced with onion, ginger and garlic. Add nutty notes to this celebrated Indian dish by incorporating sliced almonds into the stew and as a garnish.
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 13.5-ounce can coconut milk (do not shake)
- 1 1/2 pounds skinless, boneless chicken thighs, quartered
- 1 tablespoon Madras curry powder
- Kosher salt and freshly ground pepper
- 1/4 cup sliced almonds
- 1 small onion, roughly chopped
- 1 1-inch piece fresh ginger, peeled and sliced
- 2 cloves garlic
- 2 plum tomatoes, roughly chopped
- 1 cup basmati rice
- 8 ounces thin green beans, trimmed and halved
- 1/2 cup chopped fresh cilantro
Instructions
- Scoop 1 tablespoon of the cream from the top of the coconut milk. Toss with the chicken, 1 1/2 teaspoons curry powder and a big pinch each of salt and pepper in a bowl. Set aside 10 minutes.
- Meanwhile, lightly toast the almonds in a large wide pot over medium-high heat. Remove to a bowl and reserve the pot. Puree the onion, ginger, garlic and half the almonds in a food processor.
- Heat 2 tablespoons more coconut cream in the reserved pot over medium-high heat. Add the onion puree and 1/2 teaspoon salt. Cook, stirring, until the mixture is mostly dry, 5 minutes. Stir in the tomatoes and remaining 1 1/2 teaspoons curry powder; cook until softened, 2 minutes. Stir in the chicken and remaining coconut milk and cream from the can. Cover and simmer until the chicken is cooked through, 10 minutes. Uncover and simmer until the sauce thickens slightly, about 5 minutes.
- Meanwhile, cook the rice as the label directs. Microwave the green beans in a microwave-safe bowl, covered, until bright green, about 3 minutes. Add the green beans and half the cilantro to the chicken mixture; season with salt and pepper. Serve over the rice; sprinkle with the remaining almonds and cilantro.
Nutrition Facts
| Calories | 620 |
| Total Fat | 31 grams |
| Saturated Fat | 20 grams |
| Cholesterol | 160 milligrams |
| Sodium | 542 milligrams |
| Carbohydrates | 45 grams |
| Dietary Fiber | 4 grams |
| Protein | 41 grams |
| Sugar | 4 grams |
Reviews
Excellent dish! We have nut allergies in our family and so I eliminated the almonds. I added more curry powder as another reviewer suggested and used chicken breasts instead of thighs. I recommend preparing a little more basmati rice to soak up the delicious sauce.
Delicious!
I added a little bit more curry then called for because I love a strong curry flavor. I had to double the recipe for my big family and everyone loved it! I made the Indian flat bread to go with it.
I added a little bit more curry then called for because I love a strong curry flavor. I had to double the recipe for my big family and everyone loved it! I made the Indian flat bread to go with it.
This is not really a review but more of a tip. Use a little bit of corn strach if you don’t have a food processor.