Here is a nice and simple chicken curry dish that packs in a whole heap of delicious flavor.
I have been making this dish for a couple of years now. I actually forgot all about it for a while, until I was thinking of something quick and easy to make for dinner and it popped back into my head.
One of the great things about this dish is how easy it is to alter the spice to suit your tastes. If you do not like any heat at all, leave out the chili and it still packs in so much flavor. Love chili? Add extra to really give it some heat!
Coconut Chicken Curry
600 g (21 oz) boneless, skinless chicken thighs
1/2 tsp salt
1/2 tsp pepper
1 1/2 Tbsp olive oil
1 onion, diced
4 cloves garlic, crushed
1 Tbsp grated ginger
1 red chili, finely diced
1 1/2 Tbsp curry powder
1/2 tsp turmeric
1 Cup salt reduced chicken stock
1 x 400 mL (13.5 oz) can light coconut milk
1/4 Cup chopped coriander (cilantro)
1. Cut the chicken into bite sized chunks. Toss through the oil, salt, and pepper. Cook over a high heat for a couple of minutes on each side, until browned and cooked through. Remove from the pan and set aside.
2. Return the pan to the heat, add a dash of oil, and cook the onion and garlic for about 2 minutes before adding the garlic and chili. Cook for a further 1 minute.
3. Add the curry powder and turmeric to the pan. Add chicken stock and bring to a gentle boil. Reduce the heat and simmer for about 10 minutes.
4. Add the coconut milk and cook for another couple of minutes. Turn off the heat and allow to sit for a few minutes to allow the sauce to thicken slightly.
5. Serve with rice and garnished with the coriander