Coconut Curry Rice with Grilled Chicken

Ingredients

• 1000 g chicken or 6 medium pieces of chicken (legs and thighs)
• 1 teaspoon chicken bouillon cube
• 1 teaspoon garlic power
• 1 teaspoon onion powder
• 1 teaspoon red pepper (or cayenne)
• 1 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1 tablespoon oil
• 1/2 - 1 tablespoon lemon juice
• 3 medium tomatoes
• 1 large bell pepper
• 1-2 scotch bonnet peppers
• 1/2 small onion (chopped)
• 2 garlic cloves
• 70 g tomato paste (2.5oz)
• 1/2 teaspoon crushed chicken bouillon cube
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1 cup coconut milk
• 1 cup chicken stock
• 1 cup water
• 4 cups rice
• Extra 1 teaspoon salt for the rice

Instructions

1. 1

   In a bowl, season the chicken with garlic powder, onion powder, black pepper, cayenne, smoked paprika (optional), curry powder, chicken bouillon cube, and salt. Add oil and lemon juice, then massage the spices into the chicken to coat evenly.

2. 2

   Cover and let the chicken marinate for at least 30 minutes. For the best flavor, marinate for longer or even overnight.

3. 3

   Rinse the rice thoroughly until the water runs clear. (This removes excess starch and ensures fluffy rice).

4. 4

   Rinse and Chop fresh tomatoes, bell pepper and Scotch bonnet pepper.

5. 5

   Heat oil in a large pot over medium heat.

6. 6

   Add finely chopped onions and garlic and sauté until softened (about 2 minutes).

7. 7

   Add the tomato paste and fry for about 5 minutes, or until it darkens and starts to separate from the oil.

8. 8

   Add the chopped tomato and peppers mixture to the pot.

9. 9

   Season with curry powder, chicken bouillon, and salt, then stir to combine.

10. 10

    Cook on medium heat for about 10–15 minutes, stirring occasionally, until raw tomato taste is gone.

11. 11

    Add coconut milk, chicken stock, and water to the thickened sauce. Stir to combine.

12. 12

    Add the rinsed rice, extra salt and mix.

13. 13

    Cover the pot with and reduce the heat to medium.

14. 14

    Allow the rice to cook for 20–25 minutes until tender and all the liquid is absorbed.

15. 15

    While the rice is cooking, air fry or grill the marinated chicken at 375°F or 190°C for 20 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).

16. 16

    Once the rice is cooked, mix and Serve with the grilled chicken and garnish with fresh parsley for a vibrant look.