From the tantalizing blend of fragrant cumin and fiery chili to the creamy richness of coconut milk, every spoonful of this curry dances on your tongue, delivering a harmonious symphony of flavors. The tender chicken, lovingly marinated and slow-cooked to perfection, absorbs the essence of the spices, creating an explosion of taste with every bite

1. 7. Chicken Curry
A flavourful dish made with chicken, aromatic spices, and a delicious sauce, often
served with rice or naan bread.
Watch this Video: - https://youtu.be/YjGczSc9FVk
Ingredients:
• 1.5 pounds (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 can (14 ounces or 400ml) coconut milk
• 1 can (14 ounces or 400g) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro leaves (optional, for garnish)
• Cooked rice or naan bread, for serving
Method:
1. Heat the vegetable oil in a large skillet or pot over medium heat.
2. Add the chopped onion to the skillet and cook until it becomes soft and translucent,
about 5 minutes.
3. Add the minced garlic and grated ginger to the skillet and cook for an additional 1
minute until fragrant.
4. In a small bowl, combine the curry powder, ground cumin, ground coriander, turmeric,
and cayenne pepper (if using). Mix well.
5. Add the chicken pieces to the skillet and sprinkle the spice mixture over the chicken. Stir
well to coat the chicken with the spices.
6. Cook the chicken until it is browned on all sides, approximately 5-7 minutes.
7. Pour in the coconut milk and diced tomatoes with their juices. Stir to combine.
8. Reduce the heat to low and let the chicken curry simmer uncovered for about 20-25
minutes, stirring occasionally, until the chicken is cooked through and tender.
9. Season the curry with salt and pepper to taste.
10. Serve the chicken curry hot over cooked rice or with naan bread. Garnish with fresh
cilantro leaves if desired.