Curry Chicken Rice by Chef De Home

– 2 lbs Chicken (bone-in thighs, count 4-5)
– 1 cupCoconut milk
– 2 tbsp Thai Curry Paste (yellow curry paste)
– 1/2 CupGreen Peas (frozen, or veggie of choice)
– 1 cupChicken Stock (or water)
– 1.25 CupBasmati Rice (or long grain Jasmine rice, washed)
– 1 tspSalt
– Whole Spices
– 1 cupTomatoes (fresh grated (skin discarded) or 8 ounce can pureed)
– 2 tspCurry Powder (or mix a tsp curry powder and a tsp garam masala)
– 1 tbsp Lemon (juice)
– 1/4 tspChili Flakes (or 1/2 tsp mild chili powder, both optional)
– 1-2 tbsp Cooking Oil

Total Time: 27 min