Coconut Chicken Curry

Serve this authentically spiced chicken curry dish with rice and a side of steamed vegetables for a deliciously unforgettable meal.

Serves: 8, freezes well

Prep Time: 20 min

Cooking Time: 30 min

Total: 50 min 

Ingredients
2 tbsp. vegetable oil
1 onion, sliced in chunks
2-3 cloves garlic, thinly sliced
12 skinless, bone-in chicken thighs, boneless, skinless thighs or chicken breasts
2 cups canned diced tomatoes, drained
1 can coconut milk
1 cup chicken broth


Spice Mix

3 tsp. curry powder

1 tsp. chili flakes

1 tsp. cayenne pepper (or more)

1/2 tsp. coarse sea salt

3 tsp. cumin

1 1/2 tsp. coriander

1 tsp. grated ginger root

1/2 tsp. cinnamon

1 tsp. mustard seeds (brown or black)

Directions

1. In a deep pan or pot, heat oil over medium head.  Brown chicken thighs well on all sides.  Transfer to a plate leaving as much oil behind as possible.
2. Stir in onions and garlic, cook until softened, add the spice mix and stir for 30 seconds.
3. Stir in tomatoes, broth and coconut milk. Return chicken to the pot.
4. Bring to boil then reduce heat to simmer and cook for 30 minutes, or until chicken is fully cooked.
5. Serve over cooked Basmati rice, with a side of steamed vegetables such as peas, broccoli or carrots.