Tomato Coconut Curry Chicken with Basmati Rice

As most of you know, my father is from the West Indies, Guyana to be exact. This cultural influence has rendered me spice obsessed. I love spicy food. The strong scent of simmering curry always leaves me weak in the knees. I have been eating quite a few varieties of curries lately, Thai being one of my favorites. Thai curry usually consists of curry paste, coconut milk, veggies, meat and herbs. It’s a perfect combination as the dominant flavors of the curry are softened by the lightly sweetened tastes of the coconut milk.

I was feeling a tomato-y coconut curry and found a very basic recipe online to follow and change to my liking. This is the perfect recipe to make if you find chicken thighs on sale at your local grocer. These are my favorite, as the dark meat of the chicken is always the juiciest and has the most flavors. To top it off, this recipe is extremely easy and there is absolutely no way you can mess it up! The taste get more flavorful the following day when eating seconds, one the flavors have completely settled. Enjoy this easy dish on a bed of fragranced jasmine rice.

Xo Dom Appetit!

Tomato Coconut Curry Chicken

with Basmati Rice

Adapted from Best Recipes

Prep Time: 25 mins

Cook Time: 1.5 hours

Tools Needed: 9 x 12 baking dish, cutting board, knife, medium mixing bowl, and aluminum fowl

Ingredients:

12 chicken thighs (boneless and skinless)

1/2 cup of flour

2 tablespoons of curry

1 tablespoon of ginger

1 teaspoon of cumin

1 teaspoon of cayenne pepper, salt, black pepper

1 medium onion (chopped)

5-6 garlic cloves (chopped)

1 red pepper chopped

1 can of strained tomatoes

1 can of diced tomatoes

1 can of coconut milk

Directions:

1)      Preheat oven 350 degrees F.

2)      Spray baking dish with PAM and add diced tomatoes to the bottom.

3)      Coat chicken in flour in medium bowl and then lay over tomatoes. Add curry, ginger, cumin, cayenne, salt, pepper, mushrooms, onion, garlic and red peppers and combine completely. Top off with half can of strained tomatoes. Cover dish with aluminum foil and place in the oven. Stir occasionally.

4)      Cook for 1 hour and then add coconut milk. Recover and cook for an additional 30 mins. Remove from oven and let stand. Serve over bed of rice.