Easy Chicken Curry With Coconut Milk | Better Than Takeout

Learn how to make a delicious homemade chicken curry with coconut milk and potatoes. This easy one pot recipe is packed with flavour, creamy sauce and chicken thighs perfect for serving with naan bread, roti or rice!



Chicken Curry

Ingredients:
• 650g chicken thighs (cut in half)
• 155g coconut milk
• ½ cup water
• 2 tsp curry powder
• ½ tsp cumin
• ½ tsp garam masala
• ½ tsp chili powder
• ½ tsp black pepper
• 2 cloves garlic (minced)
• ½ tsp ginger powder or fresh ginger paste
• 1 ½ tsp chicken stock powder
• 1 medium potato (cut into cubes)
• 2 medium tomatoes (finely chopped, skin removed if preferred)
• Fresh coriander (for garnish)
• 5 tbsp cooking oil
• Salt (to taste)
• 1 medium onion (sliced or finely chopped)


Method:
1. Heat the oil in a pan over medium heat. Add the onion and sauté for about 5 minutes, until soft and golden.
2. Add the garlic and cook for 3 minutes, stirring.
3. Stir in the tomatoes and cook for 6 minutes, until they break down into a sauce.
4. Add the curry powder, cumin, garam masala, chili powder, black pepper, ginger, and salt. Mix well and cook the spices for 5 minutes.
5. Add the chicken pieces and stir well. Cook for 8 minutes, allowing the meat to absorb the spices.
6. Add the potato cubes and cook for 3 minutes.
7. Pour in the water, stir, cover, and cook for 10 minutes.
8. Stir in the coconut milk and chicken stock powder. Let it simmer for 15 minutes, or until the sauce thickens and the chicken is cooked through.
9. Garnish with chopped coriander.
10. Serve hot with naan, roti, or steamed rice.