A rich and aromatic dish featuring tender chicken simmered in a creamy coconut sauce, served over fluffy basmati rice—perfect for a special dinner.

Scale

700 g chicken (boneless, skinless)

120 ml coconut milk (for marinade)

400 ml coconut milk (for sauce)

300 g basmati rice

600 ml water

1 medium onion, chopped

5 cloves garlic, minced

2 tablespoons fresh ginger, grated

1 teaspoon turmeric

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon coriander

½ teaspoon chili flakes (optional)

1 tablespoon tomato paste

3 tablespoons vegetable oil

1 tablespoon lemon juice

Salt and pepper to taste

Fresh cilantro and lime for garnish

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Mix marinade ingredients and coat chicken. Refrigerate for at least 30 minutes.

Cook rice with water and salt until fluffy.

Sear chicken in oil until golden and cooked through. Remove and set aside.

Sauté onion, garlic, and ginger until soft.

Add spices and tomato paste, cooking briefly.

Pour in coconut milk and marinade, simmer until thickened.

Return chicken to pan and simmer for 5 minutes.

Serve over rice and garnish with cilantro and lime.

Use full-fat coconut milk for best results

Adjust spice level to preference

Store leftovers in the refrigerator for up to 3 days

Reheat gently to maintain sauce texture