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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add chopped tomatoes, coconut milk, basmati rice, tomato puree, garlic, ginger, honey, ground almonds, garam masala, turmeric, cumin, and ground coriander to a large ovenproof dish and mix well.
Place the chicken thighs on top and press gently into the sauce.
Bake at 180C for 45 minutes until the rice is cooked and the chicken is tender.
Serve with fresh coriander.
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Cook once, feed everyone - one dinner for the whole family, no separate meals needed.
Can I use boneless chicken thighs?
Yes, but adjust the cooking time as boneless thighs may cook faster.
Can I substitute basmati rice with another type?
Yes, but cooking times may vary depending on the rice type.
Is there a substitute for coconut milk?
You can use cream or a non-dairy milk alternative, but it will change the flavor.
Can I make this dish spicier?
Yes, add chili powder or fresh chilies to increase the heat.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
