Chicken Curry

Ingredients:

The curry

• 1 tbsp olive oil or coconut oil

• 1 small brown onion, finely diced

• 2 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 400g chicken breast or thighs, cut into bite-sized pieces or rustic chunks

• 1/2 tsp of turmeric

• 1/2 tsp cumin

• 1/2 tsp coriander

• 1 tsp paprika

• ½ tsp ground cumin

• 1 × 400ml can coconut milk

• 1 cup chicken broth or water

• 1 small sweet potato, peeled + diced (optional for sweetness and body)

• Sea salt + black pepper, to taste

Sides + garnish

• Steamed rice

• 1-2 bunches of Broccolini

• Lemon, Chilli, Chives (or coriander) for garnishing

  
  

Method

1. Heat the oil in a pot over medium heat. Add onion and sauté until translucent. Stir in garlic and ginger until fragrant.

2. Add the chicken and cook until the edges turn white. Sprinkle over the curry powder, paprika, and cumin. Stir to coat the chicken.

3. Pour in coconut milk and broth. Add sweet potato if using. Bring to a gentle simmer and cook 15-20 minutes, until the chicken is tender and the sauce has thickened.

4. Season with salt, pepper, and a squeeze of lemon juice.

5. Add a side of lightly steamed broccolini and steamed rice, and garnish with lemon, chilli and spring onions (or coriander).