Halal Chicken Curry

local_grocery_store Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 2 tbsp tomato paste
• 1 can coconut milk, full fat
• 1 cup chicken broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp cayenne pepper (or to taste)
• 1 tsp salt (or to taste)
• 2 tbsp olive oil

restaurant_menu Method

1. 1.Heat the olive oil in a large skillet over medium-high heat.
2. 2.Add the onion and cook until softened, about 5 minutes.
3. 3.Add the garlic and ginger and cook for another minute.
4. 4.Add the chicken and cook until browned on all sides, about 5 minutes.
5. 5.Stir in the tomato paste, cumin, coriander, turmeric, cayenne pepper, and salt.
6. 6.Add the coconut milk and chicken broth and bring to a simmer.
7. 7.Reduce heat to low and let simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
8. 8.Serve over rice or with naan bread.

lightbulb_outline Tips

• chevron_rightAdjust the level of spiciness to your liking by adding more or less cayenne pepper.
• chevron_rightFor a creamier curry, use coconut cream instead of coconut milk.