Coconut Chicken Curry
35 min5–7 people
A quick, creamy coconut curry with chicken thighs and chickpeas, flavoured with just three pantry spices and fresh ginger and garlic.
| prepGrate ginger and garlic using a microplane | ||||||
| 30 ml unrefined coconut oil (virgin) | Sauté onion 2 min, then garlic & ginger 30 sec | Toast spices 15 sec | Stir in tomato paste, coat chicken | Add stock, simmer rapidly 5 min | Add coconut cream, chickpeas & salt, simmer 8 min | Rest 5 min, serve over rice with yogurt & coriander |
| 1 large onion, diced | ||||||
| 22 ml garlic, finely grated | ||||||
| 22 ml ginger, finely grated | ||||||
| 37 ml curry powder | ||||||
| 5 ml cumin powder | ||||||
| 5 ml turmeric powder | ||||||
| 60 ml 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 | ||||||
| 6 ml cooking salt | ||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.