Coconut Chicken Curry - quick, easy, fabulous

By RecipeTin Eats · 35 min

Ingredients

Instructions

1. Melt the coconut oil in a large pot over medium-high heat. Add the onion and cook for 2 minutes until translucent. Add the garlic and ginger and stir constantly for 30 seconds, scraping the base if it sticks.
2. Add the curry powder, turmeric and cumin and stir for 15 seconds, adding a splash of water if they stick and burn.
3. Add the tomato paste and stir to coat the onion, then add the chicken and stir to coat.
4. Add the chicken stock and stir well. Once it bubbles, simmer rapidly for 5 minutes to reduce, stirring occasionally.
5. Add the coconut cream, chickpeas and salt. Stir, bring back to a simmer, then simmer rapidly for 8 minutes, stirring now and then. The sauce should be creamy but slightly thinner than expected.
6. Remove from the heat and rest for 5 minutes so the sauce thickens. Serve over basmati rice with a drizzle of yogurt and fresh coriander.

Summarized from RecipeTin Eats's video. Watch it for the details.

More recipes with

GarlicOnionGingerRiceYoghurtChicken thighTomato pasteChickpea