Quick Coconut Chicken Curry Recipe | Simple Home Edit

Ingredients

• 2 tbsp olive oil (or any neutral-flavoured oil or ghee)
• 1 onion, finely chopped
• 1 tbsp freshly minced garlic
• 1 tbsp freshly grated ginger
• 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (can be substituted with chicken breast)
• 2½ tbsp curry powder (mild or medium, depending on preference, see note 1)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp sea salt flakes (see note 2)
• 2 tbsp tomato paste (concentrated puree)
• 1 cup (250 ml) chicken stock
• 400 ml (14 fl oz) canned coconut milk
• 1 tsp sugar
• 2 tbsp freshly chopped coriander (cilantro) (optional)
• Steamed basmati rice
• Naan bread
• Plain Greek yoghurt (omit for dairy-free)
• Mango chutney
• 1 tbsp freshly chopped coriander (cilantro), to garnish (optional)
• Store-bought crispy fried shallots