1/4 cup olive oil
1 brown onion, finely chopped
1 cinnamon stick
1 tablespoon ginger, finely chopped
4 cloves garlic, finely chopped
8 fresh curry leaves
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne, adjust according to your preference reduce to 1/4 teaspoon for less heat
550g chicken thigh fillets, cut in half (from the deli)
2 medium field tomatoes, roughly chopped
1 1/2 cup basmati rice, rinsed
1/3 cup TCC coconut milk
1/4 cup coriander, roughly chopped
Heat 2 tablespoons oil in a large saucepan place over medium to high heat. Add onion and cinnamon and cook, stirring frequently, for 3-5 minutes or until golden brown.
Step 2 Add the ginger and garlic, and cook for 1 minute. Reduce heat and add turmeric, cumin, coriander, garam masala, cayenne, curry leaves and 1 more teaspoon of oil. Cook for 5 minutes, stirring constantly with wooden spoon and scraping the bottom of the pan.
Step 3 Add chicken and cook for 3 minutes, stirring to coat in spice mixture. Add tomatoes and cover. Cook for a further 15 minutes, or until chicken is tender and the tomatoes have broken down and become saucy.
Step 4 While chicken is cooking, cook rice according to packet directions.
Step 5 Add the coconut milk to the chicken and stir to combine. Simmer for 1-2 minutes then remove from heat and stir in coriander.
Step 6 To serve divide rice between 4 bowls. Top with the chicken and sauce.