# Ginger Coconut Curry with Rice

Big-ginger curry using most of the ginger root before it shrivels. Spice base from the boat's Arabic/Greek spice collection. Pressure cooker makes quick work of tougher cuts.

## Ingredients

**From inventory:**
- [ ] ~100g ginger root `ДЖИНДЖИФИЛ НА КГ` (pantry-fridge, bb:2026-05-25) ⚠️ expiring — grate most of it
- [ ] 400ml light coconut milk (food1-canned, bb:2027-10-31)
- [ ] 500g passata `ID:passata-combino` (food2-spreads, bb:2027-06) — or 1 tbsp tomato paste (food1-canned) + water
- [ ] Rice `ID:rice-pearl-krina-2` (food2-bag, bb:2026-10-28) — earliest-expiry rice
- [ ] 2 chicken bouillon cubes `EAN:20420635` (F-01, bb:2027:EST)
- [ ] Cumin `ID:cumin-mykouzina` (F-13)
- [ ] Cardamom `ID:cardamom-aladham` (F-13) — 4–5 pods, cracked
- [ ] Ground chili `ID:chili-aladham` (F-13) — to taste
- [ ] Baharat `ID:baharat-aladham` (F-13) — 1 tsp
- [ ] Black pepper `ID:pepper-black-harmony` (F-13)
- [ ] Sunflower oil `ID:sunfloweroil-seta` (pantry-spice-stove)

**Needs shopping:**
- [ ] 🛒 500–600g chicken thighs (boneless) or pork shoulder — pressure cooker handles both
- [ ] 🛒 2 onions
- [ ] 🛒 4–5 garlic cloves
- [ ] 🛒 Fresh coriander/cilantro (optional but good)

## Equipment

Pressure cooker recommended — especially for pork shoulder or bone-in chicken. Regular pot works fine too, just add 20 min simmering time.

## Instructions

1. Peel and grate or finely mince all the ginger (aim for 3–4 heaped tbsp). Set aside.
2. Dice onions. Cut chicken/pork into 3–4 cm chunks.
3. Heat oil in pressure cooker (lid off) over medium-high. Brown meat in batches — don't crowd it. Remove and set aside.
4. In the same pot, fry onion ~6 min until golden. Add garlic, fry 1 min. Add ginger, fry 2 min — it should smell intensely fragrant.
5. Add cumin (1 tsp), baharat (1 tsp), cardamom pods, chili (start with ½ tsp). Stir 30 sec.
6. Add passata (or tomato paste + 200ml water). Stir, scraping the bottom. Return meat to pot.
7. Crumble in 1–2 bouillon cubes. Add coconut milk. Stir.
8. Seal pressure cooker, bring to pressure, cook 18 min (chicken) or 25 min (pork shoulder). Or simmer uncovered ~40 min until meat is tender.
9. While curry finishes, cook rice (1 part rice : 1.5 parts water, bring to boil, cover and simmer 15 min off heat).
10. Taste curry, adjust salt/chili. Serve over rice, scatter coriander if you have it.

> **Note:** Light coconut milk gives a thinner sauce — if you want it richer, simmer uncovered 5–10 min after pressure-cooking to reduce.

> **Note:** Baharat already contains allspice, cloves, cinnamon — don't double up on those separately.

## Items used from inventory

| Item | ID | Location | Status |
|------|-----|----------|--------|
| Ginger root | — | pantry-fridge | bb:2026-05-25 ⚠️ |
| Light coconut milk | — | food1-canned | bb:2027-10-31 |
| Passata | passata-combino | food2-spreads | bb:2027-06 |
| Pearl rice | rice-pearl-krina-2 | food2-bag | bb:2026-10-28 |
| Chicken bouillon | — | F-01 | bb:2027 |

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*Generated 2026-05-08 to use expiring ginger root (bb:2026-05-25)*