🥄 Ingredients:
1/2 lb (225g) boneless, skinless chicken thighs, cut into bite-sized pieces 1/2 onion, finely chopped 1 clove garlic powder 1/2 tablespoon ginger powder 1 tablespoon curry powder 1/2 teaspoon turmeric 1/2 teaspoon cumin 1/2 teaspoon coriander 1/4 teaspoon chili powder (adjust to taste) 1/2 can (7 oz) diced tomatoes 1/2 can (7 oz) coconut milk Salt and pepper, to taste 1 tablespoon vegetable oil
🥄 Instructions:
In a skillet or pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 2-3 minutes.
Add the garlic and ginger to the skillet. Sauté for another 1 minute until fragrant.
Add the curry powder, turmeric, cumin, coriander, and chili powder to the skillet. Stir well.
Add the chicken pieces to the skillet. Cook until the chicken is browned on all sides, about 3-4 minutes.
Pour in the diced tomatoes with their juice. Stir to combine.
Pour in the coconut milk, and season with salt and pepper to taste. Stir again to combine all the ingredients.
Bring the curry to a simmer, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld.
While the curry is simmering, prepare rice according to package instructions.
Taste and adjust the seasoning if necessary. If you like it spicier, you can add more chili powder.
Serve the chicken curry over a bed of rice, and garnish with chopped cilantro if desired.
