2 red onions
2 tsp fresh coriander roots
2 tsp fresh ginger
2 cloves fresh garlic
2 tsp ground cumin
2 tsp turmeric
2 tsp curry powder
1 tsp chilli
1 400gm tin coconut milk or cream
800gm fresh chicken thigh or breast (boneless/skinless)
Veggies to put in curry (we like beans & sugar snap peas) - to your taste
Rice - enough for each serve
Naan - we like Silk Road brand
Prepare chicken so it’s ready to add to the frypan later.
Begin by dicing red onion, ginger, garlic and coriander roots. Place in a blender and mix until smooth paste has formed.
Begin cooking your rice via your preferred method.
In a frying pan, heat some oil then add the onion paste mix. When fragrant, add all spices and stir for a minute or so before adding chicken. Cook for a further 5 minutes until chicken is starting to cook and is covered in the paste/spices. Add your coconut milk, veggies, and continue cooking until the chicken is done and the sauce is well mixed and smelling delicious.
Once done, lightly toast your naan or roti in the frying pan and serve!