Coconut Chicken Curry - cooking recipe

Ingredients

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

Preparation

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