Easy Chicken Curry

This is a Western style curry, and it's the easiest chicken curry I know how to make with the least ingredients possible without sacrificing tastiness! Very mild, not spicy at all (assuming curry powder is mild).

Ingredients

• 1.5 tbsp oil (vegetable, canola)
• 2 garlic cloves , minced
• 2 tsp ginger , grated
• 1/2 onion , finely chopped
• 500g / 1lb chicken thighs, sliced (Note 1)
• 2.5 tbsp curry powder (Note 2)
• 270 ml / 1.25 cups coconut milk , full fat (9 oz) (Note 3)
• 1.5 cups (375 ml) chicken stock low sodium
• 1/2 tsp salt
• 3/4 cup frozen peas
• 1/4 cup coriander / cilantro leaves , chopped

Instructions

1. Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
2. Add chicken and cook until it it changes from pink to white.
3. Add curry powder and cook for 2 minutes.
4. Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
5. Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
6. Serve over rice, noodles or mashed potato!