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Indian Chicken Curry

Ingredients

• Coriander seeds 2 tbsp
• Coconut oil
• 1 tbsp of ground turmeric
• Skinless and boneless chicken thighs, 900g
• Two large onions, thinly sliced
• Garlic cloves 4 crushed
• Black peppercorns – 2 tbsp
• Cumin seeds, 2 tbsp
• Finely grated ginger 50g
• Coconut Milk 400ml Can

Method

• Marinate chicken with cumin and coriander. Use coconut oil, lemon, and peppercorns.
• Add the marinated chicken, garlic, onion, ginger and a deep skillet.
• Stir in the coconut cream and simmer the gravy for about 15 minutes.
• Remove the heat and garnish with coriander.