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Ingredients
Scale
- 2 tbsp unrefined coconut oil (virgin)
- 500 g/1lb boneless chicken thighs, cut into ~2cm / 0.8" pieces
- 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
- 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, full fat
- 400g / 14oz can chickpeas, drained
- 1 1/4 tsp cooking salt / kosher salt
- Plain yogurt, slightly thinned with water to make it drizzle-able
- Coriander leaves (cilantro), roughly chopped
- Basmati rice (for serving)
- Naan, optional
Instructions
- Melt coconut oil in a pan over medium heat.
- Sauté diced onion until soft, then add garlic and ginger, cooking until fragrant.
- Mix in the curry powder, cumin, and turmeric, toasting briefly before adding the tomato paste.
- Add chicken pieces, stirring to coat with the spice mixture.
- Pour in chicken stock and reduce by half for about 5 minutes.
- Stir in coconut cream, chickpeas, and salt; let it simmer for 8 minutes.
- Remove from heat and let stand for 5 minutes before serving over rice.
Notes
Substitute coconut milk for coconut cream if desired.
Adjust the spice levels by using hot curry powder for a spicier dish.
For a thicker curry, simmer longer to reduce the sauce further.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 533
- Sugar: 4g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 21g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 110mg