Coconut Rice with Chicken Curry

This is my favorite chicken curry and the coconut rice is also a real treat.

Here is the Grandpa Kitchen video that I reverse-engineered: https://www.youtube.com/watch?v=zMXuLHf6DJE

If you're not familiar, they are a wonderful Indian YT ASMR giant cooking channel and charity project.

My Reverse-Engineered Coconut Milk Rice with Chicken Curry Recipe For Western Home Cooks:

*I am not Indian, neither have I had any formal training in Indian cooking. I just love Indian food and have been learning how to cook it on my own for the past few years through YouTube University. I made this recipe by watching Grandpa Kitchen cook a giant vat of it (for like 40 people) and scaled down the recipe for 4. The proper version of this dish uses fresh coconut, but you can achieve similar results at home with coconut milk and dried coconut.

**I recommend you prep all the ingredients in advance and cook these two dishes simultaneously. If you start the rice about halfway through the curry's cooking, your dishes will finish at the same time.

CHICKEN CURRY: (~1600 cal)
In a pot add:
1 tbs coconut oil
Spices: little piece of black cardamom, half a star anise, little piece of cinnamon stick, a couple cloves, bay leaf. If you can't find black cardamom, leave it out. I'm not even technically sure it's supposed to be black cardamom - I just guessed these spices anyway.
1/2 chopped red onion

Sautee until the onion is translucent, then add:

2-3 cups chopped tomatoes
2 tbs ginger garlic paste
4-6 chopped chicken thighs
3 indian chilis (chopped)
1 tsp turmeric
salt

***At this point, start the coconut rice***

Cover and simmer for a few minutes, stirring occasionally, then add:
1 tbs garam masala (or half garam masala, half chicken masala)
1-3 tsp chili powder (I added only 1 tsp and it wasn't nearly enough - adjust to your spice tolerance)
8 curry leaves (just sprinkled in)

Add 1/4 cup water (only if it's sticking), simmer for a few minutes, then add:
1/2 cup Unsweetened shredded coconut

Simmer for a few minutes, then serve, garnished with:
Chopped cilantro and mint

RICE: (~1300 cal)
In a pot add:
1 tbs coconut oil
Spices: little piece of black cardamom, half a star anise, little piece of cinnamon stick, a couple cloves, bay leaf. If you can't find black cardamom, leave it out. I'm not even technically sure it's supposed to be black cardamom - I just guessed these spices anyway.
1 tbs ginger garlic paste
3.5 cups coconut milk
Salt
1/2 tsp Turmeric powder
1/4 cup chopped cilantro and mint leaves

Simmer for a few minutes, then add:
1 1/2 cups basmati rice

Cover and cook on low until done (about 17-20 min). Stir a couple times and check liquid level while it's cooking.

After it's cooked, scatter on the top:
1 tbs unsweetened shredded coconut
2 tbs mint and cilantro (chopped)

Cover and let it stand for a couple minutes before serving

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Видео Coconut Rice with Chicken Curry канала Sarah Loves Food