Chicken Curry

Ingredients

• •1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• •1 tbsp olive oil
• •1 medium onion, finely chopped
• •3 cloves garlic, minced
• •1 inch ginger, grated
• •2 tsp curry powder
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1/2 tsp turmeric
• •1/2 tsp chili powder (adjust to taste)
• •1 can (14 oz) coconut milk
• •1 cup chicken broth
• •1 cup frozen peas
• •Salt and pepper to taste
• •2 cups cooked rice (for serving)
• •Fresh cilantro, chopped (for garnish)

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   Add the chicken pieces to the pot, cooking until they are browned on all sides, about 5-7 minutes.

5. 5

   Sprinkle in the curry powder, cumin, coriander, turmeric, and chili powder. Stir to coat the chicken evenly with the spices.

6. 6

   Pour in the coconut milk and chicken broth. Bring the mixture to a simmer, then reduce the heat and cover, cooking for 15 minutes.

7. 7

   Stir in the frozen peas and cook for another 5 minutes until heated through. Season with salt and pepper to taste.

8. 8

   Serve the chicken curry over cooked rice, garnished with chopped cilantro.