A simple, rich, flavorful and healthy curry with a thick coconut sauce that can be mixed with most staple foods.
- 2 tablespoons coconut oil
- 1 Brown onion, finely chopped
- 3 cloves minced garlic
- 2 teaspoons Turmeric
- 1 teaspoon Ginger
- ½ teaspoon Cayenne pepper, add more to taste
- 2 tablespoons Curry powder, I use mild and spicy
- 2 teaspoons mixed herbs
- 50 grams Tomato Paste
- 400 grams Canned diced tomatoes
- 1-½ cup (300ml) Coconut Milk
- 3 Large potatoes, diced (skin on)
- 2 Carrots, diced
- 4 Boneless chicken breasts, cubed
- 400 grams Canned chickpeas, drained and rinsed
- Salt and pepper to taste
In a large saucepan, heat the coconut oil. Add the onions and cook until they brown around the edges. Add the garlic and cook for 1 to 2 minutes. Stir in turmeric, ginger, cayenne pepper, curry powder and mixed herbs and cook, stirring, for 1 minute.
Stir in tomato paste and canned diced tomatoes and cook, stirring, for 2 minutes. Pour in the coconut milk and add the potatoes and carrots. Reduce heat to high and simmer for 20 to 30 minutes or until vegetables are tender and sauce is thick.
Reduce the heat to low and stir in the chicken. Simmer gently for 12 to 5 minutes, until the chicken is cooked through. Be careful not to overcook as the chicken can become tough. Stir in the chickpeas, season with salt and pepper to taste and serve over rice or with wraps or naan bread. Enjoy!
Note: You can make this curry with just about any vegetable you have on hand: butternut, sweet potato, cauliflower, etc. Get creative!