Coconut Chicken Curry

35 min5–7 people

A quick, creamy coconut curry with chicken thighs and chickpeas, flavoured with just three spices, ginger and garlic.

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prepGrate ginger and garlic using a microplane
30 ml unrefined coconut oil (virgin)	Sauté onion 2 min	Add garlic & ginger, stir 30 sec	Toast spices 15 sec	Add tomato paste & chicken, coat	Reduce stock, simmer 5 min	Add coconut cream, chickpeas & salt, simmer 8 min	Rest 5 min, serve over rice
1 large onion, diced
22 g garlic, finely grated
18 g ginger, finely grated
20 g curry powder
3 g cumin powder
3 g turmeric powder
65 g tomato paste
500 g boneless chicken thighs, cut into ~2 cm pieces
360 ml chicken stock, low sodium
400 g coconut cream, full fat
400 g can chickpeas, drained
7 g cooking salt or kosher salt

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