Ingredients
- null 1 cup plain yogurt
- null 2 tbsp lemon juice
- null 2 tsp fresh ginger, grated
- null 3 cloves garlic, minced
- null 2 tsp garam masala
- null 1 1/2 tsp ground cumin, divided
- null 1 tsp paprika
- null 1 tsp cayenne pepper
- null 1 1/2 tsp salt, divided
- null 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- null 1 tbsp coconut oil
- null 1 3/4 cups coconut milk
- null 1/2 tsp red pepper flakes
- null 1/2 tsp turmeric
- null 1/8 tsp coriander
- null 1 cup RiceSelect® Basmati rice
- null Lemon wedges
- null 2 tbsp cilantro, chopped
Instructions
- In a large bowl, combine yogurt, lemon juice, ginger, garlic, garam masala, 1 teaspoon cumin, paprika, cayenne and 1 teaspoon salt. Mix well. Add chicken to the bowl and fully cover the chicken in the marinade. Cover and allow to marinate overnight.
- Heat oil in a deep skillet over medium-high heat. Brown chicken by cooking for 5 minutes then flipping and cooking for an additional 2 minutes. Remove from heat and set aside.
- In the same skillet, add coconut milk, 1/2 teaspoon cumin, red pepper flakes, 1/2 teaspoon salt, turmeric, coriander. Bring to a simmer and stir in the rice. Add chicken on top. Reduce heat to low, cover and cook for 20 minutes or until liquid is absorbed.
- Garnish with lemon and cilantro.