Coconut Chicken Curry

Ingredients

• 800 g chicken thighs (cut into bite-sized pieces)
• 1/2 teaspoon paprika or black pepper
• 1 teaspoon salt
• 1 teaspoon Knorr chicken bouillon cube
• 1 teaspoon garlic powder
• 2 teaspoons curry powder
• 2 tablespoons oil
• 1 handful of onions ( (chopped))
• 4 garlic cloves ((minced))
• 1/4 cup tomato paste
• 1/2 cup blended/ chopped tomatoes ((about 2 tomatoes))
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon chicken bouillon
• 1 1/2 cups coconut milk
• 1 teaspoon hot pepper ((cayenne))
• Fresh cilantro ( for garnish)

Instructions

1. 1

   Cut the chicken thighs into bite-sized pieces.

2. 2

   Toss the chicken with paprika, salt, bouillon, garlic powder, and curry powder. Make sure every piece is well-coated.

3. 3

   Heat some oil in a pan and sear the chicken in batches. You want a nice golden crust, not steamed chicken. Once browned, set it aside.

4. 4

   Take the chicken out then in the same pan, add a little more oil and toss in the onions. Sauté until soft and golden, then stir in the garlic for about 30 seconds until fragrant.

5. 5

   Add the tomato paste and chopped or blended tomatoes. Let them cook down until they lose their sourness.

6. 6

   Sprinkle in a little more curry powder, salt, and bouillon. Let everything toast for a minute so the flavors can really come alive.

7. 7

   Pour in the coconut milk and stir. Let it simmer until the sauce thickens and all the flavors come together.

8. 8

   Add the seared chicken back in and let it cook for another 10 minutes so it soaks up all that creamy goodness.

9. 9

   Garnish with fresh cilantro and serve over fluffy basmati rice. Want to take it up a notch? Add some warm naan on the side to scoop up every last drop!

10. 10

    Enjoy!