Turmeric & Coconut Chicken Curry
Created for Meals From The World Creative Kit
Catherine's Turmeric & Coconut Chicken Curry
- 4 skinless and boneless chicken thigh pieces - sliced into pieces
- 1 white onion finely chopped
- 1 tablespoon of Turmeric
- 1 teaspoon of Organic Sea Salt
- 2 crushed cloves of garlic
- 1/2 tin of drained chickpeas
- 1 tin of coconut milk
- 1 tablespoon of olive oil
Heat a large deep pan on the stove and add 1 tablespoon of olive oil. Throw in your crushed garlic cloves and onion and soften off.
Add your chicken thigh pieces and brown off. Next sprinkle your Turmeric and Organic Sea Salt across all of the ingredients in the pan and cook for approx 30 seconds. Keep the mixture moving and turn your chicken over generously ensuring each piece is covered in a lovely yellow coating.
Add your coconut milk and chickpeas and stir through well.
Cover with lid and turn your heat down so that the dish can sit and simmer until the chicken is cooked through and tender (approx 20 - 30 minutes).
Sprinkle with Chilli Flakes or fresh coriander and serve with lime wedges and boiled white fluffy rice.
BOOM BOOM BOSH!