Creamy Coconut Milk Chicken Curry (Original video)

Ingredients:

• 1 large brown or yellow onion
• 4 large cloves of garlic
• 25g piece of ginger
• 1 spring onion or scallion
• 1 long red chili or bird's eye chili
• 6 large chicken thighs (750g)
• 2 tbsp (50g) coconut oil or 2 tbsp (40ml) olive oil
• 1 tsp (5g) sea salt flakes
• 1 tsp (10 cracks) black pepper
• 3 tsp (7g) ground cumin
• 2 tsp (3g) ground coriander
• 1/2 tsp (1.5g) ground cloves
• 2 tsp (6g) smoked paprika
• 2 tsp (5g) ground turmeric
• 4 whole cardamom pods
• 3/4 cup (180ml) chicken or vegetable stock
• 2 cups (500ml) coconut milk
• 12g desiccated coconut (optional)
• 1 cup (195g) basmati rice
• 2 cups (500ml) cold water
• 2 kaffir lime leaves
• Sea salt flakes, to taste
• Roasted and chopped cashew nuts (optional)
• Fresh coriander or cilantro (optional)

Instructions:

1. Slice the onion thinly and mince the garlic and ginger.
2. Thinly slice the spring onion or scallion and chili for garnish.
3. Mix the chicken thighs with coconut oil or olive oil, sliced onion, minced garlic and ginger, sea salt flakes, and black pepper. Marinate for at least 30 minutes.
4. Sear the chicken in a hot pan for 3 minutes on each side until golden brown. Remove and set aside.
5. Saute the reserved onions, garlic, and ginger in the same pan for 1 minute.
6. Add ground cumin, ground coriander, ground cloves, smoked paprika, ground turmeric, and cardamom pods. Mix well and cook for 1 minute.
7. Add chicken or vegetable stock and deglaze the pan. Simmer for 1 minute.
8. Add coconut milk and season with sea salt flakes. Mix well and bring to a simmer.
9. Add desiccated coconut and seared chicken. Mix gently and simmer for 25 minutes.
10. Cook basmati rice with kaffir lime leaves and sea salt flakes for 16 minutes.
11. Serve the curry over the rice and garnish with roasted and chopped cashew nuts, sliced spring onion or scallion, chili, and fresh coriander or cilantro.