Quick Coconut Chicken Curry

This is the perfect one pan dinner when you’re stuck on time! It is full of flavour from the beautiful spices – curry, turmeric, cumin and biber. The creaminess from the coconut brings this whole dish together into a nourishing meal that tastes good and is good for you! You can have this meal ready in 30 minutes, making it the perfect addition to your weekly meal rotation. This meal can be as mild or as spicy as you like it – just adjust the spices accordingly.

• 1 pkg of boneless, skinless chicken thighs

• 1 can coconut milk

• 1 onion, diced

• 3 Roma tomatoes, diced

• Curry powder (1 tbsp)

• Turmeric (1/4 tsp)

• Cumin (1/4 tsp)

• Turkish Biber (sprinkle)

• Salt & pepper

• Olive Oil

• Parsley or cilantro

1. In a saucepan at medium heat, add olive oil and the diced chicken thighs. Cook until the chicken is nearly done. Remove the chicken from the pan and put aside on a plate.

2. To the saucepan, add some olive oil and the diced onions. Cook for a few minutes, stirring occasionally. Add the diced roma tomatoes and cook until onions are translucent and tomatoes become soft.

3. Add the coconut milk and all of the spices (to your preference). Stir.

4. Add the chicken to the sauce and stir until combined. Let this cook for another 15 minutes or so, allowing the chicken to soak up all of those flavours.

5. Serve over quinoa or rice. Top with fresh parsley or cilantro and some Turkish biber. Enjoy! ✨