Garlic Chicken Curry

local_grocery_store Ingredients

• 1.5 pounds Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 6 Garlic cloves, minced
• 1 Onion, finely chopped
• 1 tablespoon Ginger, minced
• 1 Tomato, diced
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1/2 teaspoon Cayenne pepper
• 1 can Coconut milk
• 2 tablespoons Vegetable oil
• to taste Salt
• for garnish Fresh cilantro, chopped

restaurant_menu Method

1. 1.Heat vegetable oil in a large skillet over medium heat.
2. 2.Add the chopped onion and cook until softened and golden brown, about 5 minutes.
3. 3.Add the minced garlic and ginger to the skillet and cook for an additional 1-2 minutes, until fragrant.
4. 4.Add the chicken pieces to the skillet and cook until browned on all sides.
5. 5.In a small bowl, combine the curry powder, turmeric, cumin, coriander, and cayenne pepper. Sprinkle the spice mixture over the chicken and stir well to coat.
6. 6.Add the diced tomato and coconut milk to the skillet. Stir to combine.
7. 7.Reduce heat to low and simmer for 15-20 minutes, until the chicken is cooked through and the flavors have melded together.
8. 8.Season with salt to taste.
9. 9.Garnish with fresh cilantro before serving.
10. 10.Serve the Garlic Chicken Curry over steamed rice or with warm naan bread. Enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra kick of heat, add more cayenne pepper to the curry.
• chevron_rightFeel free to adjust the spices to suit your taste preferences.
• chevron_rightIf you prefer a creamier curry, use full-fat coconut milk.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• chevron_rightThis recipe can easily be doubled to serve a larger crowd.