Quick Coconut Chicken Curry

A flavour-packed, fast coconut chicken curry most like a Malaysian curry — rich with turmeric, cumin, garlic and coconut milk. Topped with yoghurt and mango chutney, served with basmati rice and naan bread.

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 boneless, skinless chicken thighs, cut into bite-sized pieces
• 2½ tbsp curry powder, mild or medium
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp sea salt flakes
• 2 tbsp tomato paste
• 250 ml chicken stock
• 400 ml canned coconut milk
• 1 tsp sugar
• 2 tbsp freshly chopped coriander (optional)

Serving suggestions:

• Steamed basmati rice
• Naan bread
• Plain Greek yoghurt
• Mango chutney
• 1 tbsp freshly chopped coriander, to garnish
• Store-bought crispy fried shallots

Method

1. Heat the olive oil in a large, deep, heavy-based frying pan over medium heat. Add the onion, garlic and ginger and cook for 2–3 minutes until softened.
2. Add the chicken and cook for 3–4 minutes, stirring occasionally, until browned on all sides.
3. Add the curry powder, turmeric, cumin and salt. Cook, stirring, for 30 seconds.
4. Stir in the tomato paste, followed by the chicken stock, coconut milk and sugar. Bring to a gentle simmer.
5. Cook, uncovered, stirring occasionally, for 10–12 minutes until the chicken is cooked through and the sauce has thickened.
6. Add the coriander and stir through. Serve heaped on basmati rice with naan bread. Dollop yoghurt and mango chutney on top. Sprinkle with extra coriander and crispy fried shallots.

Tips

• Use full-fat coconut milk for a richer, creamier sauce.
• The coconut milk separating to create ripples of oil is a good sign — it means the flavours are melding.
• Add up to 2 cups of vegetables: potato, cauliflower, broccoli, baby spinach or frozen peas.
• The curry is even more delicious the next day when the flavours have developed further.