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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season the chicken with salt.
Heat oil in a deep pan and brown the chicken pieces for 4–5 minutes, then set them aside.
Cook the onion in the same pan for 5 minutes until soft.
Add garlic and curry powder and stir for 1 minute until fragrant.
Add the tomato purée, coconut milk, and stock. Stir until smooth.
Return the chicken to the pan and simmer gently for 18 minutes until the chicken is cooked through and the sauce coats a spoon.
Taste and adjust the seasoning.
Spoon over warm rice and add a little coriander if you like.
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For a spicier curry, add a pinch of chili powder with the curry powder.
Use full-fat coconut milk for a richer sauce.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are recommended for their juiciness and flavor.
How can I make the curry thicker?
Simmer the curry longer to reduce the sauce or add a slurry of cornstarch and water.
Can I freeze the leftovers?
Yes, this curry freezes well. Store in an airtight container for up to 3 months.
What can I serve with this curry?
Serve with rice or naan bread to soak up the sauce.
Is this curry suitable for vegetarians?
No, but you can substitute the chicken with tofu or vegetables for a vegetarian version.
