Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 2 people
Unable to load
Difficulty level: 4 out of 4
20 Ingredients
Number of servings
2
- 150milliliter coconut cream
- 2 clove whole cloves
- 1/2 red chilli, chopped
- 2tablespoons fresh coriander, roughly chopped (to serve)
- 1teaspoons fresh ginger, minced
- 1/2 red onion, sliced
- 250grams chicken thigh fillets, cubed
- 1/2teaspoons cinnamon
- 1teaspoons ground coriander
- 1teaspoons cumin
- 2teaspoons tomato paste
- 1/2 lemon, cut into wedges (to serve)
- 1 pinch pepper (to taste)
- 1 cup kale, finely chopped
- 1/2 cup tomato passata
- 4tablespoons basmati rice
- 1 bay leaf
- 2 clove garlic, minced
- 1/2teaspoons coconut oil
- 1 pinch pink salt ground (to taste)
Method
Step 1 of 8
To cook rice, bring saucepan of water to boil and prepare according to packet instructions.
Step 2 of 8
Meanwhile, heat oil in fry pan over moderate heat. Add chopped onion, garlic, chilli and ginger. Sitr until starting to soften.
Step 3 of 8
Add spices, cloves and bay leaf to the frypan and stir for a minute.
Step 4 of 8
Add chicken and stir until starting to brown.
Step 5 of 8
Pour in tomato passata, coconut cream and add tomato paste. Stir and allow to simmer for 10 minutes.
Step 6 of 8
After 10 minutes, remove lid from chicken, add kale, stir and continue to simmer uncovered for a further 15 minutes. Season chicken to taste at this point.
Step 7 of 8
Once rice is done, drain and serve alongside the chicken.
Step 8 of 8
Top with fresh coriander and drizzle with fresh lemon juice if desired.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.