Aromatic chicken curry

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Recipe by Good Food

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1. Heat the oil in a deep frying pan, then fry the onions gently for about 10 mins until softened and lightly golden. Add the spices and chicken, then fry for 2 mins, stirring to coat the meat.
2. Dissolve the creamed coconut in 500ml boiling water, then pour into the pan and stir well. Season with salt, bring to the boil, then simmer for 20 mins until the chicken is cooked and the sauce has thickened. Sprinkle with coriander and serve with basmati rice or naan bread.

Creamed coconut

Creamed coconut is very thick, like butter, and is sold in blocks wrapped in plastic. Store it in the fridge so it's easier to cut a piece off when you need it or simply grate it directly into food.

Per serving

380 kcalories, protein 40g, carbohydrate 9g, fat 21 g, saturated fat 10g, fibre 1g, sugar 5g, salt 0.5 g

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Ingredients

• 2 tbsp vegetable oil
• 1 large onion , chopped
• 4 tsp garam masala
• 1 small cinnamon stick
• 2-3 tsp hot chilli powder (depending on how you like your curries)
• 8 skinless, boneless chicken thighs
• 100g creamed coconut (we used 2x50g sachets Bart's creamed coconut)
• handful of coriander leaves

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Ingredients

• 2 tbsp vegetable oil
• 1 large onion , chopped
• 4 tsp garam masala
• 1 small cinnamon stick
• 2-3 tsp hot chilli powder (depending on how you like your curries)
• 8 skinless, boneless chicken thighs
• 100g creamed coconut (we used 2x50g sachets Bart's creamed coconut)
• handful of coriander leaves

Per serving

380 kcalories, protein 40g, carbohydrate 9g, fat 21 g, saturated fat 10g, fibre 1g, sugar 5g, salt 0.5 g

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