Ingredients:
Chicken: 1.5 lbs (about 4 chicken breasts or thighs), cut into bite-sized pieces
Coconut Milk: 1 can (13.5 oz), full-fat for creaminess
Onion: 1 large, finely chopped
Garlic: 3 cloves, minced
Ginger: 1 tablespoon, minced or grated
Curry Powder: 2 tablespoons (adjust to taste)
Turmeric Powder: 1 teaspoon
Cumin: 1 teaspoon
Coriander: 1 teaspoon
Tomato Paste: 2 tablespoons
Chicken Broth: 1 cup (or water)
Vegetable Oil: 2 tablespoons
Salt and Pepper: to taste
Fresh Cilantro: for garnish (optional)
Lime Juice: 1 tablespoon (optional, for a bit of tang)
Instructions:
1. Prep the Ingredients:
Cut the chicken into bite-sized pieces.
Chop the onion, mince the garlic, and grate the ginger.
2. Cook the Aromatics:
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.
Stir in the garlic and ginger and cook for an additional minute until fragrant.
3. Add Spices:
Add the curry powder, turmeric, cumin, and coriander to the pan. Stir well to coat the onions, garlic, and ginger with the spices.
4. Cook the Chicken:
Add the chicken pieces to the pan. Cook until they are no longer pink on the outside, about 5-7 minutes.
5. Add Tomato Paste and Coconut Milk:
Stir in the tomato paste and cook for 1-2 minutes.
Pour in the coconut milk and chicken broth. Stir to combine.
6. Simmer:
Bring the mixture to a simmer. Reduce the heat to low and let it cook for about 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened slightly. Stir occasionally.
7. Season and Garnish:
Taste the sauce and adjust seasoning with salt and pepper. If you like a tangy flavor, stir in a tablespoon of lime juice.
Garnish with fresh cilantro if desired.
8. Serve:
Serve the curried coconut chicken over rice or with naan bread to soak up the delicious sauce.
