Coconut Chicken Curry - quick and easy

9 things you may not have.

The method's theirs. Go give them the click.

Ingredients

2 tbsp unrefined coconut oil ((virgin), ie coconut flavoured, or butter, ghee, or any cooking oil you want (Note 1))
500 g/1lb boneless chicken thighs (, cut into ~2cm / 0.8" pieces (Note 2))
1 large onion (, diced)
1 1/2 tbsp garlic (, finely grated using a microplane (~6 large cloves))
1 1/2 tbsp ginger (, finely grated using a microplane)
2 1/2 tbsp curry powder (, mild - just regular ones like Clives, Keens (feel free to use HOT for spicy!))
1 tsp cumin powder
1 tsp turmeric powder
1/4 cup tomato paste
1 1/2 cups chicken stock/broth (, low sodium)
400g / 14oz coconut cream ((substitute coconut milk), full fat (Note 3))
400g / 14oz can chickpeas (, drained)
1 1/4 tsp cooking salt / kosher salt ((halve for table salt, double for flakes))
Plain yogurt (, slightly thinned with water to make it drizzle-able)
Coriander leaves (cilantro) (, roughly chopped, recommended)
Basmati rice ((you'll need to cook 3 cups rice grains to make enough) or other rice of choice)
Naan (, optional)

As published by RecipeTin Eats.

The steps live at recipetineats.com. We don't copy them: RecipeTin Eats wrote this recipe, and your visit supports them.