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Coconut Chicken Curry
45 mins
Ingredients
- chicken thighs
— 600 g
(cut into chunks)
- coconut milk
— 400 ml
- onion
— 1
(finely diced)
- garlic
— 4 cloves
- ginger
— 1 thumb
(grated)
- curry powder
— 2 tbsp
- garam masala
— 1 tsp
- tomatoes
— 400 g
(tinned, chopped)
- coriander
— 1 handful
- rice
— 300 g
(to serve)
Method
- Fry the onion in oil over medium heat until soft and golden.
- Add garlic and ginger and cook for a minute, then stir in the curry powder and garam masala until fragrant.
- Add the chicken and coat in the spices, then pour in the tomatoes and coconut milk.
- Simmer gently for 25 minutes until the chicken is tender and the sauce has thickened.
- Season, scatter over coriander, and serve with rice.
Source (.cook)
>> title: Coconut Chicken Curry
>> tags: indian, curry, comfort food
>> time required: 45 mins
@chicken thighs{600 g}(cut into chunks)
@coconut milk{400 ml}
@onion{1}(finely diced)
@garlic{4 cloves}
@ginger{1 thumb}(grated)
@curry powder{2 tbsp}
@garam masala{1 tsp}
@tomatoes{400 g}(tinned, chopped)
@coriander{1 handful}
@rice{300 g}(to serve)
Fry the onion in oil over medium heat until soft and golden.
Add garlic and ginger and cook for a minute, then stir in the curry powder and garam masala until fragrant.
Add the chicken and coat in the spices, then pour in the tomatoes and coconut milk.
Simmer gently for ~{25%minutes} until the chicken is tender and the sauce has thickened.
Season, scatter over coriander, and serve with rice.
