Quick Coconut Chicken Curry

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

Directions at simplehomeedit.com

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