Quick Chicken and Coconut Curry

• 1 onion, sliced
• 4 garlic cloves, crushed
• 2Tbsp ginger, crushed
• 2 Tbsp curry powder
• 2 Tbsp shredded coconut
• 1 tsp salt
• 3 Tbsp tomato paste
• 400g chicken thigh, cut 2-3cm pieces
• ½ cauliflower, roughly chopped
• 1 ½ cups chicken stock
• ½ cup EasiYo Greek Style Coconut yogurt
• Coriander, chopped

Method

Heat oil in a large non-stick frying pan on a medium heat. Add onions and cook for 2-3 minutes until tender. Add garlic, ginger, curry powder, salt, coconut and tomato paste and stir constantly until fragrant, about 1 minute.

Add chicken and cook for about 5 minutes, stirring to coat in the spice.

Pour in the water and bring to the boil. Reduce the heat and allow to simmer for 10 minutes, or until the chicken is cooked through. Add the cauliflower and simmer for a further 3-5 minutes.

Remove the pan from the heat and stir in EasiYo Greek Style Coconut yogurt.

Serve curry with a side of rice and chopped coriander.