Simple Chicken, Coconut and Tomato Curry
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Simple Chicken, Coconut and Tomato Curry

Simple Chicken, Coconut and Tomato Curry

Ingredients

Method

  • 2 tbsp oil
  • 1 sliced red onion
  • 4 chicken thigh fillets, cut into chunks
  • 3 grated garlic cloves
  • Thumb-sized piece of ginger, grated
  • 2 tsp garam masala
  • 1 tsp each cumin, turmeric and chilli powder
  • 1 tbsp tomato puree
  • 1 tbsp soy sauce
  • 400g tin of chopped tomatoes
  • 400g tin of coconut milk
  • Chopped coriander
  • Boiled rice or roasted cauliflower, to serve
  • Heat the oil in a large pan and cook the onion for 8 mins to soften. Stir in the chicken pieces, fry for 5 mins to brown all over, then mix in the ginger, garlic, spices and some seasoning. Cook for a minute, then stir in the tomato puree, soy sauce, tinned tomatoes, coconut milk and about a quarter of a can of water.
  • Bring the curry to a decent simmer and cook for 20 mins, or until the sauce has thickened and the chicken is cooked through. Serve with rice or roasted cauliflower, and share with friends.
40 mins
6 serving

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