How to make a great chicken curry. My way.

Curry is the most often eaten food in the UK. It’s great. There is a curry for every pallet. Here is my chicken curry. I hope you like it.

Ingredients:

• 1 ½ lbs (about 700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil or ghee
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated or minced
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon chilli powder (adjust according to spice preference)
• 1 can (14 ounces/400g) diced tomatoes
• 1 can (13.5 ounces/400ml) coconut milk
• 1 cup (240ml) chicken broth
• Salt and pepper, to taste
• Fresh cilantro leaves, chopped (for garnish)
• Cooked rice or naan bread, for serving

Instructions:

1. Season the chicken pieces with salt and pepper.
2. In a large skillet or Dutch oven, heat the vegetable oil or ghee over medium-high heat.
3. Add the chicken pieces in batches and cook until browned on all sides. Remove the chicken from the skillet and set aside.
4. In the same skillet, add a bit more oil if needed.
5. Add the chopped onion and cook until soft and translucent, about 5–7 minutes.
6. Stir in the minced garlic and grated ginger, and cook for another 1–2 minutes until fragrant.
7. Add the curry powder, ground turmeric, ground cumin, ground coriander, paprika, and chilli powder. Cook, stirring constantly, for about 1 minute to toast the spices.
8. Pour in the diced tomatoes with their juices, coconut milk, and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet.
9. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavours to meld and the sauce to thicken slightly.
10. Return the cooked chicken pieces to the skillet, along with any accumulated juices.
11. Stir well to coat the chicken with the curry sauce.
12. Reduce the heat to low, cover, and let the curry simmer gently for about 15–20 minutes, or until the chicken is cooked through and tender.
13. Taste the curry and adjust the seasoning with salt and pepper if needed.
14. If the curry is too thick, you can add a bit more chicken broth or coconut milk to reach your desired consistency.
15. Garnish the chicken curry with freshly chopped cilantro leaves.
16. Serve hot with steamed rice or warm naan bread.

Enjoy this aromatic and flavorful chicken curry with your favourite side dishes, and savour the rich and comforting flavours of this classic dish!