Chicken and Vegetable Curry

Ingredients

• •1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• •1 tbsp olive oil
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •1 tbsp fresh ginger, minced
• •1 tbsp curry powder
• •1 tsp ground cumin
• •1/2 tsp turmeric
• •1 can (14 oz) coconut milk
• •1 cup chicken broth
• •2 cups mixed seasonal vegetables (such as bell peppers, carrots, and peas)
• •Salt and pepper to taste
• •2 cups cooked rice (for serving)
• •Fresh cilantro for garnish (optional)

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

4. 4

   Add the chicken pieces to the skillet, cooking until they are no longer pink, about 5-7 minutes.

5. 5

   Sprinkle in the curry powder, cumin, and turmeric, stirring to coat the chicken evenly.

6. 6

   Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.

7. 7

   Add the mixed vegetables and cook for 10-15 minutes, until the vegetables are tender and the sauce thickens slightly.

8. 8

   Season with salt and pepper to taste. Serve over cooked rice, garnished with fresh cilantro if desired.