Indian chicken curry
Ingredients
- Coriander seeds 2 tbsp
- Coconut oil
- 1 tbsp ground turmeric
- Boneless, skinless chicken thighs 900g
- Onions 2 large, finely sliced
- Garlic 4 cloves, crushed
- Black peppercorns 2-3 tbsp
- Cumin seeds 2 tbsp
- Ginger 50g, finely grated
- Coconut milk 400ml can
Method
- Marinate the chicken with cumin, coriander, coconut oil, lemon juice, and peppercorns.
- Add garlic, ginger, onion, and marinated chicken in a deep pan.
- Add in the coconut milk and bring the gravy to simmer for almost 15 minutes.
- Turn the heat off and garnish with coriander.