Coconut Milk Chicken Curry with Rice

1. 1 Chicken thighspack 900 g ≈ $3.81 145 g
2. 2 Coconut milkpack 400 ml ≈ $2.20 100 ml
3. 3 Basmati ricepack 500 g ≈ $3.50 50 g
4. 4 Curry powder 3 g
5. 5 Turmeric 2 g
6. 6 Onions≈ $1.60 per kg 50 g
7. 7 Garlic≈ $10.00 per kg 6 g
8. 8 Fresh ginger≈ $8.00 per kg 6 g
9. 9 Tomatoes≈ $4.67 per kg 85 g
10. 10 Cilantropack 50 g ≈ $1.20 8 g
11. 11 Sunflower oil 10 ml
12. 12 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, add 140 ml water and 1 g salt, and cook covered for 15 minutes. Leave covered for 5 minutes.

2. Cut the chicken¹ thighs into 3–4 cm pieces, dice the onion⁶ and tomato⁹, and mince the garlic⁷ and ginger.

3. Heat the oil and fry the chicken¹ for 5–6 minutes until lightly browned.

4. Add the onion⁶ and fry for 4 minutes until softened. Add the curry powder, turmeric, garlic⁷, and ginger, and cook for 30 seconds.

5. Add the tomato⁹, coconut² milk, and 1 g salt. Bring to a boil, reduce the heat, and simmer for 15–18 minutes until the chicken¹ is tender and the sauce has thickened.

6. Sprinkle with cilantro¹⁰ and serve with the rice.