Easy Peasy Chicken Curry
A quick and flavorful chicken curry made with aromatic spices and coconut milk, perfect for a comforting meal.
Ingredients
Vegetables
- 1 piece red onion (roughly chopped)
- 3 cloves garlic (roughly chopped)
- 2 cm fresh ginger (peeled and roughly chopped)
Spices
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1 stick cinnamon (optional)
- 6 pods cardamom (optional)
- 1 tablespoon olive oil
- 8 pieces boneless, skinless chicken thighs (or 4 chicken breasts, cut into bitesize chunks)
- 400 ml tin coconut milk
- 2 tablespoons fresh coriander (chopped (plus extra for garnish))
Servings
- Buckwheat, brown rice or basmati rice to serve Rice or grains
Instructions
- Blend onion, garlic, and ginger into a paste using a food processor or finely chop.
- Mix spices with the paste and set aside.
- Heat oil in a pan, cook chicken on high for 2 mins, add curry paste, cook 3 mins, then add coconut milk and spices. Simmer for 30 mins.
- Add extra coconut milk if needed, then stir in chopped coriander and serve with rice.
Notes
Use fresh spices for best flavor. Adjust coconut milk for desired sauce consistency.