Coconut Chicken Curry

Ingredients

Scaled for your household (5 portions) · original serves 5

• Coconut oil2 tbsp
• Chicken thigh fillets500 g
  cut into 2 cm pieces
• Brown onion1
  large, diced
• Garlic cloves1½ tbsp
  about 6 large cloves
• Ginger1½ tbsp
• Curry powder2½ tbsp
  mild
• Ground cumin1 tsp
• Ground turmeric1 tsp
• Tomato puree (paste)¼ cup
• Chicken stock1½ cup
  low sodium
• Coconut cream400 g
  full fat
• Tinned chickpeas400 g
  drained
• Salt1¼ tsp
• Plain yogurt (optional)½ cup
  for serving
• Coriander bunch (optional)1 bunch
  roughly chopped

Method

1. 1

   Melt the coconut oil in a large pot over medium-high heat. Add the diced onion and cook for about 2 minutes until translucent.

   2 min
2. 2

   Add the grated garlic and ginger and stir constantly for about 30 seconds so they become fragrant without catching.

   1 min
3. 3

   Add the curry powder, turmeric and cumin and stir for about 15 seconds to toast the spices.

4. 4

   Stir in the tomato paste, then add the chicken and turn the pieces through the spice mixture until coated.

5. 5

   Pour in the chicken stock. Once bubbling, simmer rapidly for about 5 minutes to reduce the liquid, stirring occasionally.

   5 min
6. 6

   Add the coconut cream, drained chickpeas and salt. Bring back to a simmer and cook rapidly for 8 minutes, stirring from time to time.

   8 min
7. 7

   Remove from the heat and let the curry stand for 5 minutes so the sauce thickens slightly. Serve with yogurt and coriander if using.

   5 min