Easy Coconut Chicken Curry

Heat oil in a large skillet or pan over medium heat. Add the sliced spring onions and fry until softened.

Add the garlic ginger paste and sauté for another minute until fragrant.

Add the chicken pieces to the pan and cook, stirring occasionally, until browned on all sides.

While the chicken cooks, prepare the curry slurry. In a small bowl, whisk together the curry powder and water until smooth.

Add the tomato paste to the chicken in the pan. Stir and cook for 1-2 minutes until the paste darkens and is well incorporated.

Pour the curry powder slurry into the pan. Stir everything together to coat the chicken.

Pour in most of the coconut milk, reserving a tablespoon for garnish. Stir to combine.

Bring the curry to a simmer and let it cook, allowing the sauce to reduce and thicken to your desired consistency.

To serve, drizzle with the reserved coconut milk and garnish with fresh chopped cilantro. Serve hot with naan bread for dipping.