Chicken Curry | FoodieAtlas

Ingredients

1 kg chicken thighs or drumsticks, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1 can (400 ml) diced tomatoes
1 cup chicken broth
1 cup coconut milk
1 large potato, peeled and diced
1 cup frozen peas (optional)
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)

Instructions

Prepare the Chicken

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

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

Stir in the minced garlic and ginger, cooking for an additional minute.

Add the Spices

Add the curry powder, ground cumin, ground coriander, paprika, turmeric, and ground cinnamon. Stir and cook for 2 minutes until the spices are fragrant.

Cook the Chicken

Add the chicken pieces to the pot, stirring to coat them with the spice mixture. Cook for about 5 minutes, until the chicken is lightly browned on all sides.

Simmer the Curry

Pour in the diced tomatoes, chicken broth, and coconut milk. Stir to combine.

Add the diced potato and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.

Finish and Serve

Stir in the frozen peas (if using) and cook for an additional 5 minutes.

Season with salt and black pepper to taste.

Garnish with chopped fresh cilantro before serving.