This gently spiced curry is built on a slow-cooked tomato base, balanced with creamy coconut milk and warming spices. Using organic chicken thighs keeps the dish juicy and full of flavour, making it a comforting go-to for cooler evenings.

Serves 3–4

Ingredients

• 400g Organic Boneless & Skinless Chicken Thighs

• 2 tbsp olive oil or coconut oil

• 1 large onion, finely sliced

• 3 garlic cloves, crushed

• 1 tbsp fresh ginger, grated

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp smoked paprika

• 1 tsp mild chilli powder (adjust to taste)

• 2 tbsp tomato purée

• 1 x 400g tin chopped tomatoes

• 200ml coconut milk

• 1 tsp soft brown sugar or honey

• Sea salt & black pepper

To Finish

• Fresh coriander, chopped

• Juice of ½ lime (optional)

Method

1. Prepare the chicken
   Cut the chicken thighs into large chunks and season lightly with salt and pepper.

2. Build the base
   Heat the oil in a large pan over medium heat. Add the sliced onion and cook gently for 8–10 minutes, until soft and lightly golden.

3. Add aromatics & spices
   Stir in the garlic and ginger and cook for 1 minute. Add the cumin, coriander, paprika and chilli powder, stirring well until fragrant.

4. Tomato richness
   Add the tomato purée and cook for 2 minutes to deepen the flavour. Stir in the chopped tomatoes, sugar or honey, and bring to a gentle simmer.

5. Cook the chicken
   Add the chicken pieces to the sauce, ensuring they are coated. Cover and simmer gently for 20–25 minutes, stirring occasionally, until the chicken is tender and cooked through.

6. Finish with coconut
   Stir in the coconut milk and simmer uncovered for a further 5–10 minutes, until the sauce is rich and slightly thickened.

7. Season & serve
   Adjust seasoning with salt, pepper and a squeeze of lime if using. Scatter over fresh coriander before serving.

Serving Suggestions

• Serve with steamed basmati rice or fluffy naan

• Add roasted cauliflower or spinach for extra vegetables

• Leftovers taste even better the next day

Why It Works

Organic boneless chicken thighs stay succulent during slow simmering, absorbing the tomato and spice base beautifully without drying out — ideal for curries and batch cooking.