Ingredients:
- 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 tablespoons curry powder (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (adjust for spice level)
- 1 (14-ounce) can diced tomatoes
- 1 (13.5-ounce) can coconut milk
- Salt and black pepper to taste
- 2 potatoes, peeled and diced (optional)
- 1 cup frozen peas (optional)
- Fresh cilantro leaves, for garnish (optional)
- Cooked rice or naan bread, for serving
Instructions:
In a large skillet or a Dutch oven, heat the vegetable oil over medium-high heat.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent.
Add the minced garlic and grated ginger to the skillet. Sauté for an additional 1-2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper to the skillet. Stir well to coat the onions and spices. Cook for 1-2 minutes to toast the spices, stirring constantly to prevent burning.
Add the diced chicken pieces to the skillet and cook for about 5-7 minutes, or until they are no longer pink on the outside.
Pour in the diced tomatoes (with their juices) and stir to combine with the chicken and spices. Simmer for 5-7 minutes, allowing the tomatoes to break down and create a sauce.
Reduce the heat to medium-low and add the coconut milk to the skillet. Stir well to combine, and let the mixture simmer gently for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
If you're using potatoes, add the diced potatoes to the skillet and continue simmering until they are tender, which may take an additional 10-15 minutes.
If you're using frozen peas, add them to the skillet during the last 5 minutes of cooking. This will allow them to cook through without becoming mushy.
Season the chicken curry with salt and black pepper to taste. Adjust the level of spice and saltiness according to your preference.
Serve your Chicken Curry hot over cooked rice or with naan bread.
Garnish with fresh cilantro leaves if desired.
Enjoy your homemade Chicken Curry with its aromatic spices and creamy coconut sauce!
This Chicken Curry recipe is a classic, comforting dish that's perfect for warming up on a chilly day or for savoring anytime you crave the rich flavors of Indian cuisine.