Description
A simple, rich, flavourful and healthy curry with a thick coconut sauce that can be thrown together with mostly pantry staples.
Ingredients
- 2 Tablespoons Coconut Oil
- 1 Brown Onion, Finely Chopped
- 3 cloves Garlic, Minced
- 2 teaspoons Turmeric
- 1 teaspoon Ginger
- ½ teaspoons Cayenne Pepper, Add More To Taste
- 2 Tablespoons Curry Powder, I Use Mild And Spicy
- 2 teaspoons Mixed Herbs
- 50 grams Tomato Paste
- 400 grams Canned Diced Tomatoes
- 1-½ cup (300ml) Coconut Milk
- 3 Large Potatoes, Diced (skins On)
- 2 Carrots, Diced
- 4 Deboned Chicken Breasts, Diced Into Cubes
- 400 grams Canned Chickpeas, Drained And Rinsed
- Salt And Pepper, to taste
Preparation
In a large saucepan, heat coconut oil. Add onions and cook until browning on the edges. Add garlic and cook for 1–2 minutes. Stir in turmeric, ginger, cayenne pepper, curry powder and mixed herbs and cook, stirring for 1 minute.
Stir in tomato paste and canned diced tomatoes and cook, stirring for 2 minutes. Pour in coconut milk and add potatoes and carrots. Turn heat down to a vigorous simmer and allow to cook for 20–30 minutes or until veggies are tender and sauce is thick.
Turn heat down to low and stir in chicken. Gently simmer for 12–5 minutes, until chicken is cooked through. Be careful not to overcook as the chicken can become tough. Stir in chickpeas, season with salt and pepper to taste and serve over rice or with wraps or naan bread. Enjoy!
Note: You can make this curry with pretty much any veggies you have on hand: butternut, sweet potato, cauliflower, etc. Get creative with it!
