Serves 6

Ingredients:

• 1⅓ tablespoons oil (or ~4 teaspoons)
• 600g boneless chicken thigh fillets, cut into bite-sized pieces — season with salt or chicken bouillon powder
• 1⅓ medium onions, finely chopped (or 1 large)
• 4 garlic cloves, minced
• 2⅔ teaspoons fresh ginger, grated (just under 1 tablespoon)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1⅓ teaspoons garam masala
• ⅓ to ⅔ teaspoon chili powder or cayenne (adjust to taste)
• ⅔ teaspoon smoked paprika
• 1⅓ teaspoons salt, or to taste
• 1 teaspoon black pepper
• 1⅓ cans black beans (~530g total, drained and rinsed)
• 1⅓ cans diced tomatoes (~530g total)
• 1 full can (400ml) coconut milk
• ½ cup chicken broth or water
• 1⅓ tablespoons lime or lemon juice
• Fresh cilantro, chopped, for garnish

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Instructions:

1. Brown the chicken
   Heat oil in a large pot over medium-high heat. Add seasoned chicken thighs and brown on all sides (5–6 minutes). Remove and set aside.
2. Cook onions & spices
   In the same pot, add onions. Cook until golden (5–6 minutes). Add garlic and ginger; stir for 1 minute. Add all the spices and cook for 1–2 minutes until fragrant.
3. Simmer base
   Add diced tomatoes and cook for 2–3 minutes. Return chicken to the pot.
4. Add beans, coconut milk & broth
   Stir in black beans, coconut milk, and chicken broth. Bring to a simmer.
5. Simmer gently
   Let simmer uncovered for 15–20 minutes, until chicken is fully cooked and sauce has thickened slightly. Stir occasionally.
6. Finish & adjust
   Stir in lime or lemon juice. Taste and adjust salt or spice if needed.
7. Serve
   Garnish with fresh cilantro. Serve hot with 1 cup cooked rice and 1 naan per person.