Spiced Coconut Chicken Curry

Ingredients

• •400 g chicken breast (cut into bite-sized pieces)
• •400 ml coconut milk (1 can)
• •2 tsp cumin (ground)
• •2 tsp ground coriander
• •1 tsp turmeric (ground)
• •2 tsp chilli powder (for heat)
• •2 tbsp olive oil
• •1 whole onion (finely diced)
• •3 clove garlic (minced)
• •15 g ginger (finely grated)
• •1 cube chicken stock cube
• •to taste tsp salt
• •to taste tsp black pepper

Instructions

1. 1

   Heat the olive oil in a large frying pan or wok over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened and beginning to colour.

2. 2

   Add the minced garlic and grated ginger to the pan. Stir continuously for 1 minute until fragrant.

3. 3

   Add the cumin, ground coriander, turmeric, and chilli powder to the pan. Stir well and cook for 1-2 minutes to toast the spices and release their oils.

4. 4

   Add the chicken pieces to the pan and stir to coat evenly with the spice mixture. Cook for 3-4 minutes until the chicken begins to brown on the outside.

5. 5

   Crumble the chicken stock cube directly into the pan and stir well. Pour in the coconut milk, stirring to combine all ingredients thoroughly.

6. 6

   Bring the curry to a gentle simmer. Reduce the heat to medium and simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.

7. 7

   Season with salt and black pepper to taste. The curry should be creamy, fragrant, and noticeably spicy.

8. 8

   Serve hot with steamed rice or flatbread. Garnish with fresh coriander if available.