A simple, rich, flavourful and healthy curry with a thick coconut sauce that can be thrown together with mostly pantry staples, and easily turned into a vegan meal by omitting the chicken.
- 2 tbsp coconut oil
- 1 brown onion , finely chopped
- 3 cloves garlic , finely chopped
- 2 tsp turmeric
- 1 tsp ginger
- 1/2 tsp cayenne pepper , use more to taste
- 2 tbsp curry powder , I use mild and spicy
- 2 tsp mixed herbs
- 50 g tomato paste
- 400 g can diced tomato
- 1 1/2 cups (300ml) coconut milk
- 3 large potatoes , diced (skins on)
- 2 carrots , diced
- 4 deboned chicken breasts , diced into cubes
- 400 g can chickpeas , drained and rinsed
- Salt and pepper , to taste
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In a large saucepan, heat the coconut oil. Add the onions and cook until browning on the edges, add garlic and cook for 1 - 2 minutes. Stir in the turmeric, ginger, cayenne pepper, curry powder and mixed herbs and cook, stirring, for 1 minute.
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Now stir in the tomato paste and canned diced tomato and cook, stirring, for 2 minutes. Pour in the coconut milk and add the potatoes and carrots. Turn the heat down to a vigorous simmer and allow to cook for 20 - 30 minutes or until the veggies are tender and the sauce is thick.
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Turn the heat down to low and stir in the chicken, gently simmer for 12 - 15 minutes until the chicken is cooked through. Be careful not to overcook as the chicken can become tough. Stir in the chickpeas, season with salt and pepper to taste and serve over rice or with wraps or naan bread. ENJOY!
Notes: You can make this curry with pretty much any veggies that you have on hand - like butternut, sweet potato, cauliflower etc…Get creative with it!!
