Slow-Cooked Spicy Chicken Curry

INGREDIENTS

1 tbsp

vegetable oil

large onion (peeled and chopped)

chicken breasts (boneless and skinless diced)

3 cloves

garlic (peeled and minced)

large piece of ginger (about the size of your thumb, peeled and finely chopped)

1 tsp

salt

1/2 tsp

ground black pepper

3 tsp

hot chilli powder (use less or mild chilli if you don’t like your curry too hot)

1 tbsp

ground coriander

1/2 tbsp

cumin

1 tbsp

curry powder

1 tsp

paprika

1 tsp

cinnamon

240 milliliters

chicken stock ( (water plus a stock cube - or bouillon for gluten free - is fine))

400 g

tinned chopped tomatoes

2 tbsp

tomato puree/paste

2 tsp

sugar (this is to counteract the acidity in the tomatoes)

400 milliliters

can full-fat coconut milk

Rice (chopped coriander (cilantro) and finely chopped chillies)