Quick Coconut Chicken Curry

Instructions

- Heat the olive oil in a large, deep, heavy-based frying pan (see note 3) over medium heat. Add the onion, garlic and ginger to the pan and cook for 2-3 minutes until softened. Add the chicken and cook for 3-4 minutes, stirring occasionally, until the chicken is browned on all sides. - Add the curry powder, turmeric, cumin and salt. Cook, stirring, for 30 seconds. Stir in the tomato paste, followed by the chicken stock, coconut milk and sugar. You might see the coconut milk separate, but that’s what we want (see note 4). - Bring the mixture to a gentle simmer. Cook, uncovered, stirring occasionally, for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened. - Add the coriander and stir it through (if using). Serve the curry heaped on basmati rice with a side of naan bread. Dollop some yoghurt and mango chutney on top. Sprinkle with extra coriander (if using) and crispy fried shallots. Serve immediately.

• Olive oil Notes: 2 tbsp, or any neutral-flavoured oil or ghee
• onion Notes: 1, finely chopped
• freshly minced garlic Notes: 1 tbsp
• freshly grated ginger Notes: 1 tbsp
• boneless Notes: 500 g, 1 lb 2 oz, can be substituted with chicken breast, skinless chicken thighs, cut into bite-sized pieces
• 21⁄2 tbsp curry powder Notes: mild or medium, depending on preference, see note 1
• ground turmeric Notes: 1 tsp
• ground cumin Notes: 1 tsp
• 1⁄2 tsp sea salt flakes Notes: see note 2
• tomato paste Notes: 2 tbsp, concentrated puree
• chicken stock Notes: 1 cup, 250 ml
• canned coconut milk Notes: 400 ml, 14 fl oz
• sugar Notes: 1 tsp
• freshly chopped coriander Notes: 2 tbsp, cilantro, optional

  Optional
• Steamed basmati rice
• Naan bread
• Plain Greek yoghurt Notes: omit for dairy-free
• Mango chutney
• Store-bought crispy fried shallots