INGREDIENTS
8
Chicken thighs, boneless and skinless
30 g
Chilli, dried
1
Coriander
2
Garlic cloves
1
Onion
2 1/2
cm Piece of ginger, small
200 milliliters
Coconut milk
1 handful
Basmati rice
30 g
Cinnamon pieces
115 g
Coriander seeds
2 tbsp
Curry powder, roasted
85 g
Fennel seeds
30 g
Peppercorns, black
1
Salt
2 tbsp
Coconut oil or vegetable oil
30 g
Cumin seeds
1 handful
Curry, fresh leaves