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Unlock deep, aromatic flavors in under 30 minutes with this effortless coconut chicken curry. By utilizing pantry-staple spices and a clever two-stage reduction, you can achieve a rich, restaurant-quality meal that is perfect for busy weeknights.
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Heat the coconut oil in a deep skillet or pot over medium-high heat. Add the onion and sauté until translucent, then stir in the grated garlic and ginger for 30 seconds until fragrant.
Add the curry powder, cumin, and turmeric to the pot. Stir constantly for 15 seconds to toast the spices without burning.
Pour in the chicken stock and bring to a rapid boil. Let it reduce for 5 minutes.
Stir in the coconut cream, chickpeas, and salt. Simmer rapidly for another 8 minutes, stirring occasionally.
Remove from heat and let the curry sit for 5 minutes before serving over basmati rice. Garnish with fresh cilantro and a swirl of thinned yogurt.
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