A nice and easy curry - rich, tasty, and so satisfying!
500g chicken thigh fillets (breasts & legs work well too)
1 can coconut cream
2T coconut oil (or more)
2T curry powder
1 red or brown onion
A few garlic cloves, crushed
1 small red chilli
Any fresh herbs you enjoy
I serve my curry on a bed of sautéed cabbage, zucchini & green pepper.
Heat oil in a large frying pan. Chop the chicken if you like, and then add to pan. Brown gently, then remove meat from pan and sit aside.
Add onion, garlic and chilli to pan, and sauté until onion is translucent.
Add coconut cream and curry powder to pan, and stir until all ingredients are combined.
Place chicken back into frying pan, along with any herbs you like, and stir til meat is coated in curry liquid.
Reduce heat and cover pan, allowing the curry to simmer for 15 minutes.
Serve on veggies to help soak up curry - cauliflower rice is always a favourite, but I wanted to mix it up. My chosen greens were delicious!