Creamy Coconut Chicken Curry

Creamy Coconut Chicken Curry

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 can (14 oz) coconut milk
1 cup chicken broth
1 can (14.5 oz) diced tomatoes
1 tablespoon tomato paste
1 cup frozen peas
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)

Instructions:

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Stir in the curry powder, ground cumin, ground coriander, turmeric, and chili powder. Cook for 1-2 minutes to toast the spices.
Add the chicken pieces to the skillet, and cook until browned on all sides.
Pour in the coconut milk, chicken broth, diced tomatoes, and tomato paste. Stir to combine and bring to a simmer.
Reduce the heat to low and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
Stir in the frozen peas and cook for an additional 5 minutes. Season with salt and pepper to taste.
Garnish with chopped fresh cilantro before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 4 servings