A simple homemade chicken curry with onion, garlic, tomato paste and coconut milk.
175 gChicken thighs
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
28 gOnion
1 cloveGarlic
2.5 tbspWater
1.5 tbspCoconut Milk
4 gTomato Paste
To tasteGround Ginger
To tastePaprika
To tasteCurry powder
2 tspCooking oil
To tasteSalt
Slice the onion thinly. Trim excess fat and skin from the chicken, then combine it with onion, garlic, vegetable oil, ground ginger and salt. Mix well, cover and marinate for 30 minutes.
Remove the onion from the marinated chicken and brown the chicken in a large pan until nicely colored. Add the reserved onion and garlic from the marinade, then cook with paprika, curry powder and tomato paste for a few minutes until fragrant.
Add water and coconut milk, season with salt, and simmer the sauce over medium heat for about 5 minutes until it begins to boil.
Return the chicken and any juices to the sauce, stir, and simmer until the chicken is cooked through and the sauce is rich. Taste and adjust salt before serving.