This Easy Chicken and Coconut Curry is a delicious and comforting everyday meal, thats goes perfectly with chicken flavoured rice and crunchy pappadoms!

Oh! There is nothing better than the smell of curry boiling away on the stove and then eating it on a cold, windy evening.

Curries warm the soul as well as warming and filling the tummy!

I love to cook curries…I think it has something to do with grinding the spices and cooking from scratch.

 I think when it is bubbling on the stove it gives a warm, homely feeling. I think it is always a hit when you know your family will come back for seconds…. 😉

Now I am not an expert in curry spices and blends but I do know that mixing these spices together ends up to be a wonderful, warm dish that feeds the whole family. This dish does not take long but when you serve it up it feels like your giving your family lots of love!

Sounds a bit mushy…right?…but curries have magical powers that just cant be explained. 😃

This recipe is perfect for an everyday meal and uses spices that are stored in the pantry and minced garlic and crushed ginger that comes from jars in the fridge. If you want you can use fresh ginger and garlic if you have it!

You can adjust the heat by reducing or increasing the chilli powder (especially if  you have children (or adults) that don’t like the heat of chilli.)

How to make Easy Chicken and Coconut Curry!

• 3 chicken breasts or 6 chicken thighs
• 3 teaspoons of coconut oil
• I onion-diced
• 1 teaspoon of garlic-minced
• 2 teaspoons of ginger-crushed
• 1 teaspoon of ground cumin powder
• 2 teaspoons of coriander seeds
• 1 teaspoon of ground cardamom
• 2 teaspoon of chilli powder – or to your liking
• 1 teaspoon of turmeric
• 2 cans of tinned crushed tomatoes (400g)
• 1 can of coconut milk (400 mls)
• 1/2 cup of shredded coconut

• In a large saucepan add in the coconut oil, the onion, minced garlic and crushed ginger and cook on a low heat till onions are soft.
• While this is cooking add the spices- cumin, coriander, cardamom, chilli and turmeric to a mortar and pestle and grind together.

• Add this to the onion mixture and continue to cook on a slow heat to release the spices. You will know when as you will smell the spices.
• Slice the chicken into chunks and add to the saucepan. Cook the chicken partially and then add the tomato and coconut milk. I usually use chicken thighs as they are softer and richer in flavour but for everyday meals you just need to use what you have on hand…so for this meal I used chicken breasts.
• Bring to the boil and the let this simmer with the lid on for 20 mins or till the chicken is cooked through.

• Just before serving, you can stir through the coconut and serve with rice and salad. You can top with natural yogurt and serve with papadums.

Recipe for Easy Chicken and Coconut Curry