Cook the rice
Cook 480 ml rice according to the package instructions.
Tender, shredded chicken in a creamy coconut milk sauce with warm tandoori spices. Everything goes into the pot at once, with no chopping or browning.
Items under Pantry and Serve with only go on your list when you tick them.
900 gChicken thighs
boneless and skinless
2 tbspHoney
2 tbspGaram masala
1 tbspChili seasoning
1 tbspGarlic powder
1 tbspCumin
2 tspTurmeric
½ tspGround ginger
½ tspCayenne pepper
400 mlCoconut milk
480 mlRice
uncooked
Broccoli
steamed
2 tspSalt
5 steps
Timing Is the chicken still frozen? Cook under pressure for 16 minutes.
Watch out Using large chicken thigh fillets? Check carefully that they are fully cooked.
Serving If you let the sauce sit for about 15 minutes before serving, it will thicken slightly into a light curry sauce.
Based on a recipe from pinchofyum.com
Added by Maki Recipes, Oct 15, 2026.