Chicken Curry

Ingredients

• Boneless chicken thighs, cut into chunks 600 g
• Onions, finely chopped 2 medium
• Ripe tomatoes, pureed 3 medium
• Garlic, minced 4 cloves
• Fresh ginger, grated 1 tbsp
• Coconut milk 200 ml
• Curry powder 2 tbsp
• Ground turmeric 1 tsp
• Ground cumin 1 tsp
• Vegetable oil 3 tbsp
• Salt to taste
• Fresh coriander, chopped 2 tbsp

Instructions

1. 1

   Heat the oil in a large pan and fry the onions over medium heat until deep golden, about 10 minutes.

2. 2

   Stir in the garlic and ginger and cook for 1 minute until fragrant.

3. 3

   Add the curry powder, turmeric and cumin and toast for 30 seconds, then pour in the tomato puree and simmer until thickened and the oil separates.

4. 4

   Add the chicken pieces and stir to coat, cooking for 5 minutes until the surface turns opaque.

5. 5

   Pour in the coconut milk and 100 ml water, season with salt, cover and simmer gently for 20 minutes until the chicken is tender.

6. 6

   Uncover and reduce the sauce to a coating consistency, then scatter with fresh coriander and serve with rice or naan.