1 whole chicken, jointed into 6 pieces and skin removed
salt to taste
2 tablespoons sunflower oil
3 red onions, finely chopped or pureed
4 garlic cloves, finely chopped
2 tablespoons good curry paste (more/less to taste)
1 (400ml) tin coconut milk
100ml chicken stock
1/2 (400g) tin chopped tomatoes
chopped fresh coriander to garnish
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Remove the skin from the chicken joints, if preferred, and season them with salt.
Heat the oil in a deep frying pan. Add the chicken and brown it on all sides for 6–8 minutes over a medium heat. Remove and set aside.
Cook the onions in the same pan for 5 minutes until golden brown, stirring regularly. Add the garlic and curry paste and cook, stirring, for 1 minute.
Add the coconut milk, stock and tomatoes. Mix well and add the chicken. Bring to the boil, then reduce the heat, cover and simmer for 45 minutes or until tender, turning the chicken pieces occasionally.
Remove the chicken to a serving dish using a draining spoon. Heat the sauce over a high heat for 2 to 3 minutes until reduced and thickened. Check seasoning, then pour the sauce over the chicken. Scatter over the chopped coriander. Serve with rice and naan.