Chicken Curry

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 1 yellow onion
• 4 clove garlic
• 1 inch fresh ginger
• 14½ oz diced tomatoes
• 13½ oz coconut milk
• ½ cup chicken broth
• 2 tbsp curry powder
• 1 tsp cumin
• ½ tsp turmeric
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil
• ¼ cup fresh cilantro (optional)
• 2 cup basmati rice (optional)

Steps

1. Dice chicken thighs into 1-inch pieces. Finely chop the onion, mince the garlic, and grate the ginger.
2. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chicken and brown on all sides, then remove and set aside.
3. Add onion to the pot and cook until softened, about 5-7 minutes. Stir in garlic, ginger, curry powder, cumin, turmeric, salt, and pepper, cooking for 1 minute until fragrant.
4. Return chicken to the pot. Add diced tomatoes, coconut milk, and chicken broth. Bring to a simmer.
5. Reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and tender.
6. Serve hot, garnished with fresh cilantro if desired, and optionally with basmati rice.