Creamy Coconut Chicken Curry: A Timeless Classic
Ingredients (serves 4)
500g chicken breast, cut into pieces
2 tablespoons vegetable oil (or clarified butter)
1 medium onion, finely chopped
1 piece of fresh ginger (2 cm), grated
2 tablespoons curry paste (or 1-2 tablespoons curry powder, to taste)
400ml coconut milk, 2 garlic cloves, minced
2 fresh tomatoes, diced (or 1 can of crushed tomatoes)
1 teaspoon turmeric, 1 teaspoon ground cumin
1/2 teaspoon chili powder (optional, for heat)
Salt and pepper to taste
A handful of fresh cilantro for garnish
Instructions
1. Prepare the base:
Heat the oil in a large skillet or pan. Add the onion and sauté until translucent. Stir in the garlic and ginger, and cook for another minute.
2. Add spices:
Mix in the curry paste, turmeric, cumin, and chili powder (if using). Cook for 1-2 minutes to release the flavors.
3. Cook the chicken:
Add the chicken pieces to the pan and coat them well with the spice mixture. Cook for 4-5 minutes until slightly browned.
4. Create the sauce:
Pour in the coconut milk and add the tomatoes. Stir to combine, and bring to a gentle simmer.
5. Simmer:
Reduce the heat, cover, and let it simmer for 20 minutes, stirring occasionally. Add salt and pepper to taste.
6. Serve:
Garnish with fresh cilantro and serve hot with steamed rice or naan bread.