[RECIPE IN SHOW NOTES] 

I was fully onboard when, as a nation, we all got suddenly much more "curry literate". Understanding SPICES, grinding your own, using a mortar and pestle to bash the flavours alive - it was fun! 

The problem is, my new found literacy put me off. I can't be doing all that work for a simple weeknight curry! No way. 

So now I am full circle back to a traditional, trustworthy curry powder. I spent ages experimenting to discover the PERFECT chicken curry recipe - that can be thrown together without going overboard with additional flavours, spices and prep. I just want something reliable and easy. 

Well, after much research, this is it. A beautiful, tasty, super super nourishing chicken curry that isn't going to make you dread cooking.

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INGREDIENTS

1 1/2 tbs neutral oil (I used grapeseed)

1 medium-sized onion, diced

2 tbs grated fresh ginger

2 cloves garlic, finely grated
750g chicken thigh fillets

2 1/2 tbs KEENS curry powder

500ml chicken or veg stock (I used stock powder dissolved in a jug of warm water)

1 can coconut milk

1 cup frozen peas

fresh coriander (optional)

METHOD
Warm the oil in a large, heavy-based frying pan. Add the chopped onion and set a timer for 3 minutes, stirring while it cooks. (Make sure it caramelises, not burns!) After 3 minutes, add the garlic and ginger, give it a stir to incorporate it and warm it through, then add in the chicken. Cook until the chicken goes from pink to white. Add in the curry powder, stir well to coat the chicken, then set a timer for 2 minutes. After 2 minutes, add in the stock and coconut milk. Bring the whole lot back to the boil then set a timer for 10 minutes. After the timer sounds, add in the frozen peas and salt. Give it a couple of minutes to cook through then taste for more salt/chilli. 

Serve on rice, delicious flat bread or on potato with a generous handful of coriander. 

Makes fantastic leftovers.