Rated 5.0 stars by 1 users
Chicken in a spicy coconut sauce is easy to cook in just 30 mins.This curry can easily be adapted to vegetarian or vegan, just replace the meat with your favourite pulses, add sweet potato, spinach would also be really good in this curry.
500g chicken thighs, trimmed and cut into bite size chunks
1 tbsp coconut oil
1 tsp cumin seeds
2 medium onions, blended in a food processor to a grated consistency
200g/½ tin plum tomatoes
1 tsp salt
1 tsp turmeric
½ tsp chilli powder (optional)
2 to 3 green chillies, chopped
200ml coconut cream
1 tsp of garam masala
Handful fresh coriander, chopped
Heat the coconut oil in a pan until it melts and add cumin seeds. When sizzling and aromatic add the onions and fry until a golden colour.
Add the tomatoes, salt, turmeric, chilli powder and fresh chillies. Stir together and leave to cook so the tomatoes break down and you're left with a thick paste.
Pour in the coconut cream and cook gently for a few minutes so the flavours combine. Add the meat and stir to coat with the sauce.
Reduce the heat to the lowest setting and place the lid half on the pan and leave to cook for about 10 minutes until cooked.
Taste the sauce and adjust seasoning if required.
Remove from heat and add garam masala and throw in the fresh coriander to serve.
DIETARY INFO: Lactose-Free