Chicken Tikka-Style Curry with Basmati Rice

Ingredients

• 2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
• 1 can (13.5 oz) full-fat coconut milk
• 1 can (28 oz) canned crushed tomatoes
• 2 tablespoons garam masala
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons Kashmiri chili powder
• 3 tablespoons fresh ginger, grated
• 6 cloves garlic, minced
• 1 large yellow onion, finely diced
• 4 tablespoons avocado oil
• 2 cups basmati rice
• 1.5 teaspoons kosher salt
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro, chopped

Instructions

1. 1

   Whisk 3 tablespoons coconut milk, 1 tablespoon garam masala, 1 teaspoon ground turmeric, 1 teaspoon Kashmiri chili powder, half the ginger, half the garlic, and 1 teaspoon kosher salt in a large bowl. Add the chicken pieces, coat thoroughly, and marinate 20 minutes at room temperature.

2. 2

   Rinse the basmati rice under cold water until the water runs clear, then cook with 3 cups water and 1/2 teaspoon kosher salt: bring to a boil, cover, reduce to low, and steam 15 minutes. Rest off heat 10 minutes, then fluff with a fork.

3. 3

   Heat 2 tablespoons avocado oil in a wide heavy pot over medium-high heat. Working in two batches, sear the marinated chicken pieces 2-3 minutes per side until deeply browned but not cooked through. Transfer to a plate.

4. 4

   Add the remaining 2 tablespoons avocado oil to the pot, then the diced onion. Cook 8-10 minutes, stirring often, until deeply golden.

5. 5

   Add the remaining ginger and garlic and cook 1 minute, then add the remaining garam masala, ground cumin, ground coriander, and Kashmiri chili powder. Toast the spices 45 seconds, stirring constantly.

6. 6

   Pour in the crushed tomatoes, scraping up the browned bits, and simmer 10 minutes until darkened and thickened.

7. 7

   Stir in the remaining coconut milk, return the chicken and any juices to the pot, and simmer gently 12-15 minutes until the chicken is cooked through and the sauce clings to a spoon. Season with the remaining 1/2 teaspoon kosher salt.

8. 8

   Serve the curry over the basmati rice, finished with chopped cilantro and a squeeze of lime.