Moroccan coconut curry

Ingredients for family of 4:

• 600 grams of boneless chicken thighs (lårfilet)
• 2 cloves of garlic
• 2 shallots
• 1/2 tbs fresh ginger
• 2 carrots
• 2-3 tbs soy sauce
• 2,5 dl chicken stock
• 2 tbs Moroccan spice blend
• 3 dl coconut cream / coconut milk
• 1 red onion
• 1/3 leek
• 2 tbs dried coconut flakes
• 1 tbs dried mango
• 2 tbs Sultana raisins
• 1/2 lemon
• 1/2 dl dry Sherry
• Fresh herbs like sage or basil
• Salt & pepper
• Olive oil

This is my preferred choice of spice blend and sherry. The spice blend is sold at Meny and selected gourmet shops. Sherry at Vinmonopolet.

How to do it

Slice chicken thighs in bite size chunks and massage in the spice blend.
Heat olive oil in a cast iron casserole and brown chicken at medium+ heat.
Do this in 2-3 batches so you don't end up cooking the chicken. Add a splash of sherry after each batch to cook out the pan. Pour the liquid over the browned chicken and set aside.

Add olive oil to the casserole and fry finely chopped shallots, garlic, carrots and ginger, using medium heat. Let it sizzle for 3-4 minutes.

Add browned chicken in sherry, finely chopped dried mango and the sultana raisins. 
Pour in soy sauce and chicken stock.

Put a lid on and cook using medium+ heat for 20 minutes. Keep an eye on it. You want the amount of liquid to reduce to 1/3.

Reduce to low heat and pour in coconut cream/milk. Let it simmer for 2-3 minutes. Taste it with salt and pepper, and a good squeeze of lemon juice. 

Two minutes before serving add red onion chopped in to boats and strips of leek. 

Serve with cauliflower rice and dried coconut flakes on top. Finish with fresh herbs.