Sauté the aromatics:
Heat oil in a large pan over medium heat. Add chopped onion and cook for 5–6 minutes until soft and golden. Add garlic and ginger and cook for another 1–2 minutes until fragrant.
Add spices and chicken:
Stir in curry powder, turmeric, cumin, and paprika. Cook for 30 seconds to toast the spices. Add the chicken pieces, season with salt and pepper, and cook for 5–7 minutes until lightly browned.
Add liquids and simmer:
Stir in the tomato paste and coconut milk. Bring to a gentle simmer, reduce heat, and cook uncovered for 20–25 minutes, or until the chicken is tender and the sauce has thickened slightly.
Garnish and serve:
Sprinkle with chopped coriander and serve hot with fluffy rice or warm naan.
We take pride in paying attention to the smallest details in everything that we do. For us it’s more than just offering you quality at affordable prices - it’s about being proud to be part of our community.
