Ingredients:
For the Curry:
1.5 lbs (680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp cayenne pepper (adjust to taste)
3 medium potatoes, peeled and diced
1 can (14 oz/400 ml) coconut milk
1 cup (240 ml) chicken broth
1 can (14 oz/400 g) diced tomatoes
Salt and black pepper, to taste
Fresh cilantro, chopped (for garnish)
Cooked rice or naan bread, for serving
Directions:
Cook the Chicken: Heat vegetable oil in a large, deep skillet or pot over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5–6 minutes until lightly browned. Remove and set aside.
Sauté Aromatics: In the same skillet, add chopped onion, garlic, and ginger. Sauté for 4–5 minutes until softened and fragrant.
Add Spices: Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 1–2 minutes to toast the spices and deepen their flavor.
Simmer the Curry: Add diced potatoes, coconut milk, chicken broth, and diced tomatoes. Bring to a gentle simmer, then add the browned chicken back to the skillet.
Cook Until Tender: Cover and simmer for 20–25 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through. Adjust seasoning with salt and pepper as needed.
Garnish and Serve: Garnish with chopped cilantro and serve hot with steamed rice or warm naan bread.
⏰ Prep Time: 15 minutes | 🔥 Cooking Time: 30 minutes | ⏳ Total Time: 45 minutes
⚡ Calories per serving: ~380 | 🍽️ Servings: 4-6
