• 8 chicken thighs
  • without backbone
  • Neutral-flavoured oil for
  • frying - e.g. sunflower oil
  • Salt and freshly ground pepper


  • 2 onions
  • 1 dl neutral-flavoured oil, e.g. sunflower oil
  • 4 cloves of garlic
  • 100 g whole almonds
  • 2 tbsp good quality Madras curry powder
  • ½ Carolina Reaper or
  • ¼ tbsp strong chili powder
  • 4 dl coconut milk
  • 5 dl double cream
  • A little lime juice
  • Salt


  • 8 dl chicken stock
  • 400 g Basmati rice
  • 10 sprigs of coriander



CHICKEN THIGHS Season the chicken thighs with salt and pepper, and place them in the fridge for 30 minutes. Next, make the curry sauce. Once the sauce is ready, heat the oil in a deep pan and brown the chicken thighs with the skin side down. Turn them, add the chicken stock and bring to the boil. Then, let them simmer for about 35-40 minutes until the meat is starting to fall from the bone. Remove the chicken thighs and set them aside. Save the broth to boil the rice in.

CURRY SAUCE Slice the onions thinly and sauté them in oil in a pan. Cut the chili lengthwise, scrape out the seeds and finely chop the flesh. Finely chop the garlic and add them together with the whole almonds, curry and fresh chili or chili powder to the onions. Sauté for about 10 minutes more, stirring constantly. Turn down the heat if it is too much, and continue stirring. Add the coconut milk and cream and let it boil for about 5 minutes. Then blend the sauce with a hand blender until the sauce is smooth. Season with fresh lime juice and salt.

RICE Rinse the rice thoroughly in cold water. Transfer the rice and 8 dl stock and a little salt, and boil the rice for 12 minutes. Let it sit for 10 minutes under a lid.

TO SERVE Carefully heat the chicken thighs in the curry sauce. Then arrange the chicken in a deep dish and garnish with finely chopped coriander leaves. Serve the rice in a bowl.