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Quick Coconut Chicken Curry
Ingredients
  • SCALE 1x 2x 3x
  • 2 tbsp olive oil (or any neutral-flavoured oil or ghee)
  • 1 onion, finely chopped
  • 1 tbsp freshly minced garlic
  • 1 tbsp freshly grated ginger
  • 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (can be substituted with chicken breast)
  • 2½ tbsp curry powder (mild or medium, depending on preference, see note 1)
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp sea salt flakes (see note 2)
  • 2 tbsp tomato paste (concentrated puree)
  • 1 cup ( 250 ml) chicken stock
  • 400 ml (14 fl oz) canned coconut milk
  • 1 tsp sugar
  • 2 tbsp freshly chopped coriander (cilantro) (optional)
  •  
  • Serving suggestions
  •  
  • Steamed basmati rice
  • Naan bread
  • Plain Greek yoghurt
  • Mango chutney
  • 1 tbsp freshly chopped coriander (cilantro), to garnish (optional)
  • Store-bought crispy fried shallots
Steps
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