Delectable Chicken Curry

Directions

Preparing the Ingredients:

1. Chop and Mince: Finely chop the onion, mince the garlic and ginger, and cut the chicken into bite-sized pieces.

Cooking the Chicken Curry:

1. Sauté Aromatics: Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
2. Toast the Spices: Add the curry powder, ground cumin, ground coriander, turmeric powder, and chili powder to the skillet. Stir well and cook for about 1 minute to release the flavors of the spices.
3. Cook the Chicken: Add the chicken pieces to the skillet, season with salt and pepper, and cook until the chicken is browned on all sides, about 5-7 minutes.
4. Add Tomatoes and Coconut Milk: Stir in the diced tomatoes (with their juice), tomato paste, and coconut milk. Mix well to combine all ingredients.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
6. Finish with Garam Masala: Stir in the garam masala and cook for another 2-3 minutes.

Serving:

1. Garnish and Serve: Serve the Chicken Curry over a bed of basmati or jasmine rice, or with warm naan bread on the side. Garnish with fresh cilantro and offer lime wedges and plain yogurt or raita as optional toppings.

Storing Leftovers

Store any leftover Chicken Curry in an airtight container in the refrigerator for up to 3 days. You can also freeze the curry for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a skillet over medium heat until heated through.