Coconut Chicken Curry

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Coconut Chicken Curry

1 onion, chopped
1 inch ginger, peeled and finely chopped
1 green chilli, chopped (inc seeds)
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1.5 tsp turmeric
3 tbsp extra virgin olive oil
8 chicken thighs, boneless and skinless, chopped into large chunks

  1. Place all the paste ingredients (except the olive oil) into a blender and blitz until combined. Add the oil and mix again. You should now have a good paste consistency (will look like a thick puree). Add in a bit more oil if needed.
  2. Heat a large frying pan over a medium heat and add the paste. Leave the paste to cook for a few minutes and the aromas will start to release.
  3. Add the chicken to the paste along with the lemon juice and stir until combined. Cook for around 5 minutes to seal the chicken.
  4. etc
  5. etc

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