chicken curry

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 1/2 tsp chili powder (optional)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (13.5 oz) can coconut milk
• 1 cup chicken broth
• 1 cup frozen peas
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute until fragrant.
4. Stir in the curry powder, turmeric powder, and chili powder (if using) and cook for 1 minute, stirring constantly.
5. Add the chicken cubes and cook until browned on all sides.
6. Pour in the diced tomatoes and coconut milk. Bring to a simmer.
7. Add the chicken broth and stir to combine.
8. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
9. Stir in the frozen peas and cook for 5 minutes, or until heated through.
10. Stir in the lemon juice. Season with salt and pepper to taste.
11. Garnish with fresh cilantro before serving.

Notes

• For a richer flavor, use bone-in chicken pieces and simmer for a longer time.
• Serve with rice, naan bread, or roti.
• To make this curry spicier, add more chili powder or a pinch of cayenne pepper.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To thicken the curry, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the curry during the last 5 minutes of cooking.