Easy Midweek Dinner: One-Pot Chicken Curry Ready in Under 30 Minutes! Made with Creamy Coconut Milk

🥣 Ingredients
* 450 grams thigh chicken pieces (boneless, skinless, cut into 2.5 cm chunks)
* 2 large potatoes, peeled and diced
* 1 large onion, chopped
* 2 garlic cloves, crushed
* 2.5 cm piece of ginger, minced
* 3 tablespoons vegetable oil
* 3 tablespoons curry powder
* 1 teaspoon cumin
* 1 teaspoon paprika
* ½ teaspoon turmeric
* ½ teaspoon cayenne pepper
* 1 can (400 grams) diced tomatoes
* 1 can (400 grams) of coconut milk
* 2 cups water
* Salt and pepper, to taste
* Fresh coriander, chopped to garnish
🖨 Full Step-by-step recipe and instructions👇🏽
Heat 2 tablespoons of vegetable oil in a pot over medium heat. Add the diced potatoes and fry until they are golden brown on all sides, about 5-7 minutes. Remove the potatoes and set them aside.
In the same pot, add the remaining 1 tablespoon of vegetable oil and add the chicken pieces, then cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside separately from the potatoes.
Lower the heat to medium-low, add the chopped onion, and cook until softened about 5 minutes. Add the minced garlic and ginger and cook for an additional 1-2 minutes until fragrant.
Add the curry powder, cumin, paprika, turmeric, and cayenne pepper, stirring well to coat the onions. Cook for about 1 minute to toast the spices.
Stir in the diced tomatoes and the coconut milk. Add the chicken pieces back in
Add the water and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer, covered, for about 20 minutes, or until the chicken is cooked through and tender.
Add the fried potatoes on top of the curry, and continue to simmer for an additional 10 minutes, or until the potatoes are also tender but not too soft.
Taste the curry and adjust the seasoning with salt and pepper as needed.
Garnish with fresh coriander
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