How to make
Saute the chopped onions and garlic.
Add the meat cut in pieces and season with the herbs and spices. Cook until the chicken turns golden brown.
Add the chopped tomatoes, pepper, bay leaf, tomato paste and lemon. Pour in enough water to cover the meat.
Cook for about one hour.
Remove the chicken thighs, place in a baking tray, brush with olive oil and grill to a crispy crust.
Add the rinsed rice to the chicken broth, and add water if needed.
Toss all the sauce ingredients in a blender and grind.
To serve the Chicken Curry with Rice, spread the rice on a plater, arrange the chicken and pour the sauce on top.
The Chicken Thighs with Curry on a Kanape of Rice are ideal for lunch, as well as, diner.
