Coconut Chicken Curry A quick and easy cook-from-scratch curry recipe. Super mild and suitable for kids. One to stick on the meal plan for this week! INGREDIENTS - 1.5 tbsp coconut oil - 1 white onion, finely chopped - 2 garlic cloves, crushed - 0.5 tsp grated fresh ginger - 2 tsp garam masala - 1 tsp curry powder - 400ml / 1 & 1/2 cups coconut milk - 150g / 5 oz tomato puree - 500g / 1 lb chicken breast, diced - 2 tomatoes, chopped INSTRUCTIONS 1. Melt the coconut oil in a large saucepan over a medium heat. When melted, add the onion and fry for 2 minutes until softened. Add the garlic, ginger, garam masala and curry powder and fry for another 2 minutes, stirring continuously. 2. Add the coconut milk and tomato paste and whisk until everything has combined. Add the diced chicken pieces and simmer for 15 minutes. 3. Finally, add the tomatoes and continue to simmer for another 2 to 3 minutes. 4. Serve immediately with rice and poppadoms or naan bread. Serves 4.
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