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Chicken and coconut curry

George and Fran Alagiah
  • 90 minutes
  • Serves 4

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