Coconut Chicken Curry

Ingredients

• 2 kg chicken pieces
• 2 tbsp olive oil
• 2 tbsp BlixSam Bazaar Kerrie
• 1 tbsp BlixSam Grill Forge
• 1 tsp BlixSam Lemon Leaf
• 2 large onions, finely chopped
• 4 cloves garlic, crushed
• 30 g fresh ginger, grated
• 2 tbsp tomato paste
• 2 ripe tomatoes, grated
• 400 ml coconut milk
• 250 ml chicken stock
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 2 tbsp chopped fresh coriander
• Juice of 1 lime
• Salt and freshly ground black pepper to taste

Method

1. Heat the olive oil in a large pot over medium heat.
2. Season the chicken with BlixSam Bazaar Kerrie, BlixSam Grill Forge and BlixSam Lemon Leaf.
3. Brown the chicken in batches until golden brown. Remove and set aside.
4. Add the onions and cook until soft and lightly caramelised.
5. Stir in the garlic and ginger and cook for 1 minute until fragrant.
6. Add the tomato paste and grated tomatoes, cooking for 3–4 minutes.
7. Return the chicken to the pot and pour in the coconut milk, chicken stock, Worcestershire sauce and bay leaves.
8. Bring to a gentle simmer, cover and cook for 45–50 minutes, until the chicken is tender and the sauce is rich and creamy.
9. Stir in the lime juice and season with salt and black pepper to taste.
10. Remove the bay leaves and garnish generously with chopped fresh coriander.

Serving Suggestion