Ingredients
Protein & Main
- 4 chicken breasts, chopped into bite-size chunks
Vegetables & Aromatics
- 1 onion, peeled and finely chopped
- 2 cloves garlic, minced
- 2 teaspoons ginger, minced
Spices
- 2 tablespoons mild curry powder
- ½ teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon black pepper
- ½ teaspoon salt
Liquids
- 2 tablespoons vegetable oil
- 400 ml full fat coconut milk (1 tin)
- 400 ml finely chopped tomatoes, canned
- 2 tablespoons tomato puree/paste
- 1 cup chicken stock
Instructions
- Heat oil and cook chicken: Warm 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chopped chicken breasts and cook for 4-5 minutes, turning occasionally, until lightly browned on all sides.
- Add onion and soften: Add the finely chopped onion to the skillet with the chicken and cook for about 5 minutes until the onion softens and becomes translucent.
- Incorporate garlic, ginger, and spices: Stir in the minced garlic, ginger, cumin, ground cinnamon, paprika, salt, black pepper, and mild curry powder. Cook everything together for an additional minute to allow the spices to release their aroma.
- Add liquids and simmer: Pour in the canned chopped tomatoes, tomato puree, chicken stock, and coconut milk. Stir well to combine all ingredients.
- Cook until chicken is done: Bring the mixture to a boil, then reduce heat and simmer gently for 10 minutes or until the chicken is fully cooked and the sauce has thickened slightly.
- Garnish and serve: Optionally, garnish with fresh parsley and chili flakes before serving to add extra color and flavor.
Notes
- Allow the curry to cool for five minutes before serving to enhance the flavor integration.
- For freezing, cool the curry completely at room temperature, transfer to an airtight container, and store in the freezer.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Diet: Halal
