Here’s the chicken dish we had with the turmeric rice, adapted from a recipe from the book  Healthy South Indian Cookbook. I opted for a tomato-based dish (instead of coconut-based curry) since the rice already has coconut milk.  It was really good but I ended up eating all of it since my husband preferred soupy thai curries.

Ingredients:

• 4 pieces boneless, skinless chicken thighs
• 4 tbs vegetable oil
• 1 cinnamon stick
• 1 dried bay leaf
• 1/4 tsp whole peppercorns
• 1/2 tsp cumin seeds
• 1 medium onion, chopped
• 1/4 cup chopped tomatoes
• 5-6 garlic cloves, chopped
• 1 tbs minced ginger
• 1/2 tsp turmeric powder
• 1 tsp curry powder
• 1 tsp cayenne pepper
• 1/2 cup tomato sauce

Directions:

1. Heat oil in skillet over medium heat. Add cinnamon sticks, bay leaf and peppercorns. Cover and cook until peppercorns pop.
2. Add cumin seeds and fry until seeds are brown. Add onions, tomatoes, garlic, ginger and turmeric powder.  Stir and cook until onions are soft.
3. Turn heat to high and add chicken pieces. Brown well until chicken is partially cooked (opaque).  Add curry powder, cayenne powder,salt and black pepper.  Stir well then add tomato sauce.  Stir. Cook covered over medium heat until chicken is tender and has absorved the flavors.  Check often and stir frequently to prevent chicken from sticking to skillet. Add 1/4 cup of water at a time, if required, to cook chicken without it sticking to pan.
4. Serve with plain rice or flavored rice.

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