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Chicken Curry with Ginger and Red Pepper served with Pilau Rice

Succulent bone-in chicken thighs cooked in a fragrant, blended ginger and pepper sauce served alongside aromatic buttered pilau rice.

ChickenMain CourseSpicyCurryRice
Estimated Nutrition
Calories
946.2
kcal / serving
3784.8 kcal total
Carbs
101.1g
per serving
404.2 g total
Fat
40.7g
per serving
162.8 g total
Protein
49.1g
per serving
196.4 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Tomato Purée
3
tbsp
Mild Curry Paste
Dairy
50
g
Unsalted Butter
GrainsCereals
500
g
Basmati Rice
rinsed and drained
Meat
8
piece
Chicken Thighs
skin on, bone in
NutsSeeds
5
cloves
Garlic
chopped
1
tbsp
Garam Masala
1
tbsp
Dry Fenugreek Leaves
1
tbsp
Ground Coriander
0.25
piece
Root Turmeric
finely grated
0.5
bunch
Coriander
fresh, for garnish
0.5
tsp
Cumin Seeds
3
piece
Cardamom Pods
1
piece
Cinnamon Sticks
0.5
tsp
Black Pepper
ground
1
piece
Bay Leaf
1
tsp
Salt
OilsFats
4
tbsp
Vegetable Oil
divided use
1
tbsp
Vegetable Oil
for the rice
Vegetables
2
piece
Onions
finely sliced
5
cm
Root Ginger
chopped
1
piece
Red Pepper
chopped
1
piece
Red Chilli
finely sliced, for garnish

Method

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