Quick Coconut Chicken Curry

Ingredients

• 2 tbsp olive oil (or any neutral-flavored 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 substitute 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)

Serving Suggestions

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

Instructions

1. Cook the Aromatics: Heat the olive oil in a large, deep frying pan over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Cook for 2–3 minutes until softened.

2. Cook the Chicken: Add the bite-sized chicken pieces to the pan. Cook for 3–4 minutes, stirring occasionally, until the chicken is browned on all sides.

3. Add the Spices: Add the curry powder, turmeric, cumin, and salt. Cook, stirring, for 30 seconds until the spices are fragrant.

4. Combine Ingredients: Stir in the tomato paste, followed by the chicken stock, coconut milk, and sugar. Let the coconut milk separate slightly to create ripples of oil—this enhances the flavor and texture (see note 3).

5. Simmer: Bring the mixture to a gentle simmer. Cook, uncovered, stirring occasionally, for 10–12 minutes, or until the chicken is fully cooked and the sauce has thickened.

6. Finish and Serve: Stir in the chopped coriander if using. Serve the curry over steamed basmati rice with a side of naan bread. Top with yogurt, mango chutney, extra coriander, and crispy fried shallots if desired.

Notes:

1. Curry Powder: Use mild, medium, or hot curry powder based on your heat preference. Natural ingredient-based curry powders usually offer more flavor.
2. Salt: Adjust the salt according to the saltiness of your curry powder. Start with ½ teaspoon and add more if needed.
3. Coconut Milk: The oil separating from the coconut milk is normal and desired for deepening the curry's flavor.

Make Ahead: This curry can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months. Thaw in the fridge overnight and reheat gently, adding water or stock if needed.

Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave, adding a splash of water or chicken stock to loosen the sauce if needed.