Coconut Chicken Curry

4 standard portions

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Ingredients

• 1 ½ pounds boneless skinless chicken thighs (diced into 1-inch pieces)
• 1 tablespoon vegetable oil
• ½ yellow onion (finely diced)
• 1 teaspoon ginger (grated)
• 1 teaspoon garlic (grated)
• 1 cup tomato sauce (or plain passata)
• 1 cup coconut milk (canned)
• 2 tablespoons mild curry powder (or 2 tablespoons thai red curry paste)
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon chili powder
• ½ teaspoon ground turmeric
• 2 teaspoons light brown sugar
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• Chopped fresh cilantro leaves (for garnish)
• Cooked rice (for serving)
• Naan bread (for serving)

Method

1. In a 12 inch stainless steel skillet, heat the vegetable oil over medium heat. Add chicken and saute the onion until the onion is soft and translucent, about 3 minutes. The chicken won’t be cooked all the way through, but it will cook for longer in the sauce.
2. Add the ginger and garlic and cook for another minute.
3. Pour in the tomato sauce and coconut milk, and add curry powder, ground cumin, ground coriander, chili powder, and ground turmeric. Bring the mixture to a gentle simmer. Cook over medium heat for a couple of minutes until you have a smooth, homogenous sauce.
4. Stir in the light brown sugar, and lime juice. Season the sauce with salt and pepper and simmer the sauce for 5 minutes until the chicken is fully cooked.
5. Taste the sauce, and adjust seasonings (salt, pepper, lime juice) if necessary.
6. Garnish the curry with chopped fresh cilantro. Serve over warm white rice or with naan bread on the side.