Indian Chicken Chettinad with Rice

Ingredients

• 10 ounces boneless skinless chicken thighs, cubed
• 1 tablespoon neutral oil
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tomato, chopped
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon fennel seeds
• 8 curry leaves
• 3/4 cup coconut milk
• 2 cups cooked basmati rice

Steps

1. Heat oil in a skillet over medium-high heat. Brown chicken for 4 minutes, then set aside.
2. Cook onion for 4 minutes. Add garlic, ginger, tomato, coriander, cumin, pepper, fennel, and curry leaves; cook until the tomato breaks down.
3. Return chicken and add coconut milk with 1/4 cup water. Bring to a gentle simmer.
4. Cover and cook for 12 minutes until chicken is tender and reaches 165°F, then uncover for 2 minutes to thicken.
5. Serve the curry over basmati rice.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.