Coconut Chicken Curry

Ingredients

• 1 lb (450 g) Chicken boneless, skinless chicken breasts cut into bite-sized pieces
• 2 tbsp Vegetable oil
• 1 med Onion finely chopped
• 3 large Garlic cloves minced
• 3 inch Fresh ginger grated
• 2 tbsp Curry powder
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• ½ tsp Turmeric
• ¼ tsp Cayenne pepper optional, adjust to taste
• 1½ cup (350 ml) Coconut milk
• 2 med (426 g) Potatoes peeled and cubed
• 2 large (144 g) Carrots peeled and sliced
• 1 cup (240 ml) Chicken broth
• ½ tsp Kosher salt
• ½ tsp Black pepper powder
• ½ cup Fresh cilantro leaves chopped (for garnish)
• 4 cups Cooked rice for serving

Steps

1. Sauté – Heat the vegetable oil in a large pot or skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
2. Spices – Add the spice mixture to the pot and cook for a minute, stirring constantly to coat the onions, garlic, and ginger.
3. Chicken – Add the chicken pieces to the pot and cook until they are lightly browned on all sides. Pour in the coconut milk and stir to combine with the chicken and spices. Bring the mixture to a simmer.
4. Veggies – Add the cubed potatoes and sliced carrots to the pot. Pour in the chicken broth, season with salt and pepper to taste, and stir everything together.
5. Simmer – Cover the pot and let the curry simmer on low heat for about 25-30 minutes, until the chicken is cooked and the vegetables are tender.
6. Season – Once cooked, remove the pot from the heat. Taste the curry and adjust the seasoning if needed.
7. Serve the coconut chicken curry hot over cooked rice or with naan bread. Garnish with fresh cilantro leaves.