Chicken Curry

Preparación

1. 1

   Soften the onion

   Heat the oil in a large deep skillet or pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and lightly golden, about 8 minutes.

2. 2

   Add garlic, ginger, and curry powder

   Add the minced garlic and ginger to the pan and stir for 1 minute until fragrant. Sprinkle in the curry powder and stir constantly for another 30 seconds so the spices toast in the oil.

3. 3

   Build the sauce

   Pour in the crushed tomatoes and stir everything together, scraping up any bits from the bottom. Let the sauce cook for 5 minutes, stirring occasionally, until it darkens slightly and thickens.

4. 4

   Add chicken and simmer

   Add the chicken pieces and the salt, stirring to coat every piece in the sauce. Cook uncovered for 5 minutes, turning the chicken once, until it is sealed and no longer pink on the outside.

5. 5

   Pour in coconut milk and finish

   Pour in the coconut milk and stir to combine. Bring to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to a creamy, pourable consistency. Taste and adjust salt.

6. 6

   Garnish and serve

   Ladle the curry over steamed white rice, scatter fresh cilantro over the top, and serve immediately.