Ingredients

The following ingredients have 4 Servings
  • 900g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 large onions, finely sliced
  • 4 cloves garlic, crushed
  • 50g ginger, finely grated
  • 400ml tin coconut milk
  • a small bunch coriander, roughly chopped
  • 2-3 tbsp black peppercorns, depending on how hot you like it
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • coconut oil
  • 50g fresh turmeric, finely grated or 1 tbsp ground turmeric
  • 1 lemon, juiced
  • basmati rice
  • naan bread

Instruction

  • For the marinade, add the peppercorns, cumin and coriander seeds to a small frying pan over a medium heat. Toast for a minute until they begin to smell fragrant.
  • Tip into a spice mill or mortar and roughly grind.
  • Put the spices into a bowl with 1 tbsp of coconut oil.
  • Add the turmeric along with the juice of half a lemon (save the other half for later) and stir to a paste.
  • Add the chicken and mix well. Cover and chill for a few hours, but preferably overnight.
  • Heat a deep frying pan over a medium-low heat with 1 tbsp of coconut oil.
  • Add the onion, garlic and ginger, and fry gently for 15-20 minutes until soft and lightly golden.
  • Turn up the heat and add the chicken and marinade. Season and stir-fry for 10 minutes.
  • Pour in the coconut milk, bring to the boil and simmer gently for 15 minutes or until the chicken is cooked.
  • If you prefer a drier curry simply simmer for another 10-15 minutes until the sauce is a consistency you like.
  • Turn off the heat and stir through the remaining lemon juice. Scatter over the coriander and serve with rice and naan bread.