Rich and redolent, but with entry-level spice to entice a pickier crowd, this is your go-to weeknight curry to please all. Tender thigh fillets are simmered in a luscious, coconut-hued sauce fragrant with curry leaves and powder for rewarding bowlfuls of warmth.
Place rice in a saucepan with 310ml (1¼ cup) cold water over medium heat. Bring to the boil, then reduce heat to low and cover with a lid. Cook for 15 minutes until cooked through. Leave covered until ready to serve. While rice is cooking, continue with step 2.
Heat oil in a large, non-stick frypan over medium heat. Season chicken with salt and pepper and add to frypan. Cook for 2–3 minutes each side or until golden. Remove chicken from pan and keep warm. While chicken is searing, continue with step 3.
Finely chop onion and garlic. When chicken has been removed the frypan, reduce heat to low. Add onion and cook, stirring regularly, for 3 minutes or until softened. Add garlic and stir for 1 minute until fragrant and softened.
Stir in curry powder and cook for 2 minutes or until fragrant.
Add tomatoes, coconut milk (reserving 1 tablespoon coconut milk for serving), curry leaves, 60ml (¼ cup) water and 1⁄4 teaspoon salt flakes, increase heat to medium and bring to a simmer. Return chicken to frypan and cook for 25 minutes or until chicken is tender and cooked through and sauce is thickened.
Pick coriander leaves from their stems. Top curry with coriander and drizzle with reserved coconut milk. Serve with rice.