Creamy chicken curry and rice

Name: Creamy chicken curry and rice
Prep time: 10 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 200 g basmati rice; 300 g boiling water; 10 g fresh ginger; 1 garlic clove; 1 - 2 fresh long green chillies; 200 g brown onion; 20 g extra virgin olive oil; 90 g tandoori paste; 30 g tomato paste; 1 tsp sea salt; 270 g coconut cream; 1 tbsp ghee; 500 g skinless, boneless chicken thighs; 20 g almond meal; fresh coriander

4.8 325 évaluations

Prép. 10min

Total 45min

4 portions

Ingrédients

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