Ingredients

For the curry

• 2 lbs (900 g)  Al Maaedah boneless, skinless chicken breast, cut into 1-inch cubes
• 2 tbsp coconut oil (or neutral oil)
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder (or a blend of turmeric, coriander, cumin, fenugreek, chili powder)
• 1 tsp garam masala
• ½ tsp cayenne pepper (optional, for heat)
• 1 tsp ground turmeric
• 1 tsp salt (adjust to taste)
• 1 can (14 oz / 400 ml) full-fat coconut milk
• 1 cup (240 ml) crushed tomatoes (or tomato purée)
• ½ cup chicken broth (optional, for thinner curry)
• Fresh cilantro, chopped (for garnish)
• Juice of ½ lime

For the rice

• 1 ½ cups basmati rice
• 2 ¼ cups water
• ½ tsp salt

Instructions

1. Cook the rice

1. Rinse basmati rice under cold water until water runs clear.
2. In a saucepan, combine rice, water, and salt.
3. Bring to a boil, then reduce to low, cover, and simmer 12–15 minutes.
4. Remove from heat, keep covered 10 minutes, then fluff with a fork.

2. Make the curry

1. Heat coconut oil in a large skillet or Dutch oven over medium heat.
2. Add onion and sauté 5–6 minutes until golden.
3. Stir in garlic and ginger, cooking 1 minute.
4. Add curry powder, garam masala, cayenne, turmeric, and salt. Toast spices 30 seconds.
5. Add chicken breast pieces, stirring to coat. Cook only 2–3 minutes until lightly seared on the outside (they’ll finish in the sauce).
6. Stir in crushed tomatoes and coconut milk. Mix well.
7. Lower heat, cover, and simmer gently 12–15 minutes, until chicken is cooked through but still tender.
8. Finish with lime juice and adjust seasoning.

3. Serve

• Plate basmati rice.
• Spoon curry over rice.
• Garnish with cilantro.
• Serve with naan or roti (optional).