Weeknight Chicken Curry
Be the first to rate this recipe
A indian take on weeknight chicken curry, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 2 tbsp oil
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 1 tbsp grated ginger
- 2 tbsp mild curry powder
- 1 tsp turmeric
- 800 g chicken thighs, cubed
- 1 can chopped tomatoes
- 1 cup chicken stock
- 1/2 cup coconut milk
- Salt and pepper
- Fresh coriander to serve
Method
Heat the oil in a deep pan over medium heat and soften the onion for 5 minutes.
Add the garlic, ginger, curry powder and turmeric and stir for 1 minute until fragrant.
Add the chicken and brown on all sides for about 6 minutes.
Pour in the tomatoes and stock, bring to a simmer and cook uncovered for 20 minutes.
Stir through the coconut milk, season, and simmer for 5 more minutes.
Scatter with coriander and serve with rice.
Rate:
