Fijian chicken curry

Ingredients

2 Tbsp	Extra virgin olive oil
600 g	Skinless chicken thighs, diced into 3cm pieces (Main)
1	Large onion, finely diced
3 Tbsp	Indian seasoning, or curry powder (Main)
1 tsp	Turmeric
2 Tbsp	Ginger, finely grated
3	Garlic cloves, crushed
350 ml	Chicken stock
1	Large kumara, (250g), diced into 2cm pieces
1 cup	Coconut cream
1 tsp	Flaky sea salt
2	Chillies
2	Tomatoes, seeds removed and diced into 1cm pieces
1 handful	Coriander, to garnish

Directions

1. In a deep pot, heat the olive oil and brown the chicken pieces, remove and set aside.
2. Add the onions and cook until soft. Next, add the Indian seasoning, turmeric, ginger and garlic. Stir for another minute or two, until the ingredients release a fragrant aroma.
3. Add back into the pot the chicken then kūmara and stir to combine, coating the chicken and kūmara with the onion and spice mix.
4. Add the chicken stock and simmer until the chicken and kumara are cooked through. This will take about 20 minutes.
5. Add the tomatoes, chili and coconut cream. Continue to cook for another 5-7 minutes
6. Season with salt and garnish with coriander serving alongside roti and rice (or cauliflower rice).