Coconut Chicken Curry

• 2 tablespoons peanut oil
• 700 g chicken thigh fillets, sliced thinly
• 1 onion, sliced thickly
• 3 garlic cloves, crushed
• 2 teaspoons grated ginger
• 2 teaspoons coriander
• 2 teaspoons cumin
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder
• 3 tomatoes, chopped coarsely
• 1 cup coconut cream
• 1/2 cup chicken stock
• 2 tablespoons cilantro, chopped
• 1 teaspoon brown sugar

1. Heat half the oil in a wok and stir fry chicken, in batches, til lightly browned; remove chicken from wok.
2. Heat remaining oil and stir fry onion, garlic and ginger until onion softens. Add spices and stir fry briefly til fragrant.
3. Add tomato; stir fry til just softened; return chicken to wok with remaining ingredients and stir til heated through.
4. Serve with homemade naan or chappatis.

peanut oil, chicken thigh, onion, garlic, ginger, coriander, cumin, turmeric, chili powder, tomatoes, coconut cream, chicken stock, cilantro, brown sugar

Taken from www.food.com/recipe/coconut-chicken-curry-135555 (may not work)