Big Batch Chicken Curry

Ingredients

• 2 tbsp vegetable oil
• 2 onions, diced
• 4 cloves garlic, crushed
• 2 tbsp grated fresh ginger
• 3 tbsp curry powder
• 1 tsp ground turmeric
• 800g chicken thighs, diced
• 2 x 400g tins chopped tomatoes
• 1 x 400ml tin coconut milk
• 1 chicken stock cube
• Salt and pepper, to taste

Method

1. Heat the oil in a large pot over medium heat. Add the onions and cook for 6-8 minutes until softened.
2. Add the garlic, ginger, curry powder, and turmeric and cook for 1 minute, stirring constantly.
3. Add the chicken and cook for 5 minutes, stirring, until sealed on all sides.
4. Stir in the chopped tomatoes, coconut milk, and crumbled stock cube. Bring to a simmer.
5. Reduce the heat and simmer uncovered for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Cool completely before portioning into 6 airtight containers. Freezes well for up to 3 months — defrost overnight and reheat until piping hot throughout, serving with rice.