This recipe is a general cooking guide. Ingredient brands, appliances and food-safety requirements vary by country; follow local guidance and ensure food is cooked safely.
Ingredients
- 1 tbsp neutral oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tbsp mild curry powder
- 600 g boneless chicken, cut into pieces
- 400 g chopped tomatoes
- 200 ml coconut milk or plain yoghurt
- Salt, lime and coriander to finish
Method
- Heat the oil and cook the onion until golden. Add garlic, ginger and curry powder for 1 minute.
- Add the chicken and stir until coated and lightly coloured.
- Pour in the tomatoes and simmer for 15 minutes.
- Stir in coconut milk and cook gently until the chicken is fully cooked and the sauce thickens.
- Season, add lime juice and scatter with coriander.
Useful tip: For a vegetable version, use chickpeas and cauliflower instead of chicken.
Make It Your Own
Adjust herbs, spice level, vegetables and serving accompaniments to suit your household. Write down successful changes so the recipe becomes part of your own dependable collection.
Storage and Leftovers
Cool leftovers promptly, refrigerate in suitable covered containers and follow the food-safety guidance that applies where you live. Reheat only using an appropriate method for the dish.