Cooking Times

20 min
Prep Time
75 min
Cook Time
95 min
Total Time

Ingredients (12 items)

3.00 cups Basmati rice
3.00 cups Coconut milk
thick
2.00 lbs Chicken
cut in pieces
2.00 large Onions
diced
3.00 large Tomatoes
diced
4.00 cloves Garlic
minced
1.00 tbsp Ginger
fresh, grated
4.00 pods Cardamom
1.00 Cinnamon stick
1.00 tsp Pilipili
hot pepper
1.00 tbsp Curry powder
2.00 tsp Salt

Instructions (8 steps)

1
Sauté onions in oil. Add garlic, ginger, curry, pilipili.
8 minutes
2
Add chicken pieces, brown on all sides, about 10 minutes.
10 minutes
3
Add tomatoes, cook until soft and forming sauce.
10 minutes
4
Add 2 cups water, cardamom, cinnamon. Simmer 30 minutes.
30 minutes
5
Add rice and coconut milk. Stir once.
6
Bring to boil, reduce to low. Cover tightly.
7
Cook 25 minutes without stirring until rice tender and liquid absorbed.
25 minutes
8
Rest 10 minutes covered. Fluff and serve with kachumbari salad.
10 minutes