Golden Coconut Chicken Curry with Toasted Cumin

⏱ 50 min · Serves 4

A weeknight curry that tastes like it simmered all day: chicken thighs turn silky in a fragrant coconut and tomato sauce, lifted by toasted cumin and a squeeze of lime. Serve with rice or warm flatbread and mop up every drop.

Per serving: 655 kcal · 45.0g protein · 16.0g carbs · 47.0g fat

Ingredients

• 800g boneless, skinless chicken thighs, cut into 3cm chunks
• 2 tbsp sunflower or coconut oil
• 2 tsp cumin seeds
• 1 large onion, finely chopped
• 4 garlic cloves, grated
• 1 thumb (25g) fresh ginger, grated
• 1-2 green chillies, slit lengthways
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1/2 tsp chilli powder (optional)
• 400g tin chopped tomatoes
• 1 x 400ml tin full-fat coconut milk
• 1 tsp caster sugar
• 1 1/4 tsp fine salt, plus more to taste
• Juice of 1/2 lime
• Large handful fresh coriander, chopped
• Cooked basmati rice or naan, to serve

Method

1. Heat the oil in a wide, heavy pan over medium heat. Add the cumin seeds and let them sizzle for 20-30 seconds until fragrant.
2. Add the onion with a pinch of salt and cook for 8-10 minutes, stirring, until soft and golden at the edges.
3. Stir in the garlic, ginger and green chillies and cook for 2 minutes until the raw smell disappears.
4. Add the ground coriander, turmeric, garam masala and chilli powder. Stir for 30 seconds, then splash in 2 tbsp water to stop them catching.
5. Tip in the chopped tomatoes and sugar. Cook for 6-8 minutes, stirring often, until the sauce darkens and oil beads at the edges.
6. Add the chicken and 1 1/4 tsp salt. Turn the pieces to coat and cook for 5 minutes, letting them take on colour in the masala.
7. Pour in the coconut milk, bring to a gentle simmer, then cook uncovered for 15-18 minutes, stirring now and then, until the chicken is tender and the sauce coats a spoon.
8. Turn off the heat. Stir in the lime juice and most of the coriander, then taste and adjust salt. Rest 5 minutes, scatter with the remaining coriander and serve with rice or naan.