Chicken Curry Recipe

Inspired by John 3:16 Malaysian Delights

Time40m

Serves4

Served with steamed rice.

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Ingredients

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Chicken Curry Ingredients

1 1/8 lb (500 grams) Chicken thighs, boneless and skinless

1 cup Onion, finely chopped

3 tsp Garlic, minced

1 tsp Ginger, minced

1 cup Tomato puree

1 cup Coconut milk

2 tbs Curry powder

1 tsp turmeric powder

to taste Celtic sea salt

to taste black pepper

2 tbs Tuscany sunflower oil

to taste Fresh cilantro, chopped (for garnish)

Method

Cooking Instructions

Sauté the Aromatics

In a large pan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent.

Add Garlic and Ginger

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Cook Chicken

Add the chicken thighs to the pan, cooking until they are browned on all sides.

Add Spices and Tomato Puree

Sprinkle in the curry powder and turmeric, then add the tomato puree. Stir well to combine.

Simmer

Pour in the coconut milk and bring the mixture to a gentle simmer. Cover the pan and let it cook for about 20 minutes, or until the chicken is cooked through.

Season and Serve

Season with salt and black pepper to taste. Garnish with fresh cilantro before serving. Serve hot with steamed rice.