Creamy Coconut Chicken Curry

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• 2 tbsp coconut oil
• 1/2 medium onion, finely chopped
• 1 head of garlic, chopped (10–12 cloves) or 10 tsp lazy garlic
• 2 tbsp ginger, grated finely or lazy ginger
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp turmeric
• 1 teaspoon cayenne powder, optional
• 4 chicken breasts, chopped
• 1 large tin of chopped tomatoes/passata (i used 2 reg tins and blended them)
• 2 teaspoons salt
• 1 tin coconut milk
• 1 cup chopped coriander

• Fry the onion in some coconut oil.

• While the onion is cooking, mince the garlic and ginger then add it to the pan with the onion.

• Add the spices and let them cook for just a moment to help bring out their flavor.

• Pop the chicken and tomatoes/passata into the pan and simmer for 20 mins.

• Stir in a can of coconut milk and some coriander and leave to continue cooking for another 5 minutes.


Submitted by Claire M Robertson

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