• 3 cloves garlic
  • 1 medium onion
  • 1 6cm piece ginger
  • a few sprigs fresh coriander
  • 3 peppers, mixed-colour
  • vegetable oil
  • 150g cherry tomatoes
  • 2 skinless, boneless chicken thighs , higher-welfare
  • 2 heaped teaspoons curry poweder
  • half teaspoon turmeric
  • 100ml organic chicken stock
  • 100ml light coconut milk
  • 160g basmati rice
  • 1 tablespoon mango chutney , (optional)
  • 1 lime



  1. Pour in the coconut milk and stock, bring to the boil, then reduce to a simmer for 12 to 15 minutes, or until thickened, turning the heat up if you need to. Add the cherry tomatoes for the last 5 minutes.
  2. Peel and finely chop the onion, garlic and ginger. Pick the coriander leaves and finely chop the stalks. Deseed and roughly chop the peppers, then halve the cherry tomatoes. Cut the chicken thighs into 3cm chunks.
  3. Add the garlic, ginger and coriander stalks, then fry for a further 3 minutes, or until softened. Next, add the curry powder and turmeric and cook for a further 2 to 3 minutes.
  4. Throw in the chicken and cook for 2 minutes, stirring regularly to coat.
  5. While the curry is ticking away, place the rice in a pan, add twice as much boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from the heat and leave to steam with the lid on for 7 minutes, then fluff up with a fork.
  6. Squeeze half the lime juice into the curry, add the mango chutney (if you have some) and a pinch of black pepper. Taste and add a little more lime juice, mango chutney or seasoning if needed.
  7. Scatter over the reserved coriander leaves then serve with the fluffy rice and lime wedges for squeezing over.






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