Coconut Chicken Curry


  • 600 g (21 oz) boneless, skinless chicken thighs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, crushed
  • 1 tbsp grated ginger
  • 1 red chili, finely diced
  • 1 1/2 tbsp curry powder
  • 1/2 tsp turmeric
  • 1 cup salt reduced chicken stock
  • 1 x 400 mL (13.5 oz) can light coconut milk
  • 1/4 cup chopped coriander (cilantro)

Cooking Instructions:

  1. Cut the chicken into bite sized chunks. Toss through the oil, salt, and pepper. Cook over a high heat for a couple of minutes on each side, until browned and cooked through. Remove from the pan and set aside.
  2. Return the pan to the heat, add a dash of oil, and cook the onion and garlic for about 2 minutes before adding the garlic and chili. Cook for a further 1 minute.
  3. Add the curry powder and turmeric to the pan. Add chicken stock and bring to a gentle boil. Reduce the heat and simmer for about 10 minutes.
  4. Add the coconut milk and cook for another couple of minutes. Turn off the heat and allow to sit for a few minutes to allow the sauce to thicken slightly.
  5. Serve with rice and garnished with the coriander.
Source: PicNic