Simple Chicken Curry

Ingredients

• 700 g chicken thigh, in big pieces
• 1 brown onion, sliced
• 3 cloves garlic, crushed
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 400 g diced tomatoes (1 tin)
• 400 ml coconut milk (1 tin)
• 200 ml chicken stock
• 2 tbsp neutral oil
• Half a lime
• A handful of coriander
• 300 g basmati rice
• Salt and pepper

Method

1. Fry the onion in the oil over medium heat until it's soft and going golden, about 8 minutes. Garlic and ginger for another minute.
2. Add the curry powder and stir it around in the hot oil for 30 seconds — dry spice needs heat and fat to taste of anything.
3. Chicken in, turned through the spice, then the tomatoes, coconut milk and stock.
4. Simmer gently, uncovered, for 25–30 minutes until the sauce has thickened and the chicken pulls apart easily.
5. Salt to taste, a squeeze of lime, coriander over the top. Rice alongside.