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South Asian chicken curry
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Total Time:
35 minutes
Quick and flavorful coconut curry with tender chicken and fluffy rice. Properly cook onions for a creamy sauce. Save leftover coconut milk for rice.
Ingredients:
  • 1 small onion
  • 2 cloves garlic
  • 1 6cm piece ginger
  • a few sprigs fresh coriander
  • 2 peppers mixed-colour
  • 100g cherry tomatoes
  • 2 skinless, boneless chicken thighs higher-welfare
  • vegetable oil
  • 2 heaped teaspoons curry poweder
  • half teaspoon turmeric
  • 100ml light coconut milk
  • 100ml organic chicken stock
  • 160g basmati rice
  • 1 lime
  • 1 tablespoon mango chutney (optional)
Instructions:
  • Peel and finely chop the onion, garlic, and ginger. Pick coriander leaves and finely chop stalks. Deseed and roughly chop peppers, then halve cherry tomatoes. Cut chicken thighs into 3cm chunks. Heat 1 tablespoon of oil in a medium frying pan over medium heat. Add onion and pepper, fry for about 10 minutes until softened. Add garlic, ginger, and coriander stalks, fry for 3 more minutes until softened. Add curry powder and turmeric, cook for 2-3 minutes. Add chicken, cook for 2 minutes, stirring regularly. Pour in coconut milk and stock, bring to a boil, then simmer for 12-15 minutes until thickened. Add cherry tomatoes for the last 5 minutes. Cook rice in pot with double the boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from heat and let steam for another 7 minutes. Fluff up with a fork. Squeeze half the lime juice into the curry, add mango chutney, black pepper. Adjust seasoning if needed. Top with coriander leaves and serve with fluffy rice and lime wedges.

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