For the curry:
6 boneless chicken thighs, cut into small pieces
sunflower or olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon whole cumin seeds, or ground cumin
1 1/2 teaspoons ground turmeric
1 teaspoon paprika
1 teaspoon chili powder (I sometimes double or triple this for the heat)
1 can (14oz) coconut milk
3 medium tomatoes, chopped
1/4 cup sliced almonds
salt to taste
1/4 cup fresh minced cilantro
For the rice:
2 cups water
1 cup brown basmati rice
1/4 cup golden raisins
1 cinnamon stick
1 bay leaf
1/2 teaspoon cumin seeds or ground cumin
1 teaspoon salt
1 teaspoon butter or oil
Cooking exotic foods may seem intimidating at first, but this recipe is so incredibly easy. Studies of Indian spices have reported that they deliver many health benefits!
Heat oil in large pan that has a lid. Add chicken, sprinkle with salt and cook until lightly brown on all sides. Add onions and garlic, cook for 10 minutes, stirring occasionally. Add ginger, cumin, turmeric, paprika and chili powder to the chicken mixture and stir until well combined over low heat. Add coconut milk, tomatoes and almonds. Stir well. Cover and let simmer on medium heat, stirring occasionally for 1 hour. Stir in cilantro.
Meanwhile, prepare the rice. Bring 2 cups of water to a boil in a medium pot that has a lid. Add rice, raisins, cinnamon stick, bay leaf, cumin, salt and oil. Stir well, reduce heat to low, cover and cook for 15-17 minutes. Turn off heat and allow rice to absorb the remaining water for 10-15 minutes.
Serve curry with the rice and fresh naan.
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