Chicken Curry

Here’s a simple and flavorful chicken curry recipe using tinned tomatoes and coconut milk:
Ingredients (Serves 4)
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chili powder (optional)
• 500g chicken thighs or breasts, cut into bite-sized pieces
• 1 tin (400g) chopped tomatoes
• 1 tin (400ml) coconut milk
• 1 tsp salt (adjust to taste)
• 1/2 tsp sugar
• Fresh cilantro (optional), chopped, for garnish
Instructions
1. Heat oil in a large pan or pot over medium heat.
2. Add the onions and cook until softened and golden brown, about 5-7 minutes.
3. Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
4. Add the spices (curry powder, cumin, coriander, turmeric, and chili powder) and cook for 1 minute to toast them.
5. Add the chicken pieces, stirring to coat in the spices, and cook for 5-7 minutes until the chicken is lightly browned.
6. Pour in the tinned tomatoes and stir well. Simmer for 10 minutes, allowing the flavors to meld.
7. Add the coconut milk, salt, and sugar. Simmer for another 10-15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
8. Taste and adjust seasoning if needed.
9. Garnish with fresh cilantro and serve hot with rice or naan bread.