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Curry Chicken Thighs with Coconut Rice Recipe -

Curry Chicken Thighs with Coconut Rice Recipe

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  • 4 chicken thighs
  • Salt to taste
  • Pepper to taste
  • 3 tbsp curry powder
  • 2 tbsp of oriental sofrito (ginger, garlic and chives)
  • 1 1/2 cup medium grain rice
  • 2 1/2 cup coconut milk
  • 1/2 cup coconut cream
  • Cilantro to taste
  • 1 cup yogurt without flavor
  • 1 1/2 tbsp cumin
  • 12 mint mint leaves minced
  • 1 tbsp garlic
  • Lemon to taste



    Season thighs with salt, pepper and curry and cook on the grill with a little olive oil. In a saucepan with a little oil sauté the oriental sofrito and rice, then add the milk and the coconut cream and bring to a boil over medium heat until the liquid evaporates. Then lower the heat, cover and cook for 20 minutes. Top with fresh cilantro. In a container mix the yogurt with the cumin, mint, garlic and lemon and season with salt and pepper. Pour the mixture over the thighs while cooking. Serve the thighs over the rice.



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