Spicy Coconut Rice and Chicken

Pat chicken thighs dry and marinate with garlic powder, onion powder, cayenne pepper, paprika, red pepper flakes, salt, and dried rosemary for 30–60 minutes.

Heat olive oil in a pan over medium heat and sear the chicken 3–5 minutes per side until deeply golden and cooked through; remove and set aside.

In the same pan, add a drizzle of olive oil, a cinnamon stick, bay leaves, lightly crushed cardamom pods, whole cloves, cumin seeds, and ginger paste; sauté for 30–60 seconds until fragrant.

Stir in diced red bell pepper, sliced green chilies, and green peas; cook 2–3 minutes until slightly softened.

Add coconut milk, salt, sugar, chicken bouillon powder, paprika, cayenne pepper, and curry powder; stir and bring to a gentle simmer.

Add the rice and enough water so the liquid just covers the rice; stir gently, cover tightly, and cook over the lowest heat until the rice is tender and the liquid is absorbed, about 15–20 minutes.

Remove from heat and let steam for 10 minutes, then fluff the rice and top with fresh chopped parsley.

Serve the seared chicken thighs over the spicy coconut rice.