One for the mild curry lovers!
In a large saucepan add the coconut oil over a medium heat
Add the onions and cook for about 5 minutes until the onions are soft
Add the chicken and cook until chicken is white and cooked through
Add and combine in the garlic, fresh ginger and cook for a few minutes
Add the mild chilli powder, turmeric, cumin, coriander, salt and black pepper and stir through and cook for a few minutes
Pour in the tinned tomatoes and cook for a few minutes
Pour in the coconut milk and stir through bring to the boil and simmer
Cover the top of the saucepan with the lid and simmer for around 20 minutes until the curry sauce has thickened into a creamy consistency. Make sure to stir occasionally to stop the bottom from sticking, add a splash of hot water if the sauce starts to stick, stir and remove from the heat.
Serve with some fluffy basmati rice or naan bread, a squeeze of lime and garnish with fresh parsley and enjoy with the whole family.