Chicken Curry

Ingredients

• Fresh cilantro (for garnish)
• Salt (to taste)
• Lemon juice (1 tablespoon)
• Tomatoes (2 medium, diced)
• Coconut milk (1 can (400 ml))
• Cayenne pepper (1/2 teaspoon (adjust to taste))
• Coriander (1 teaspoon)
• Cumin (1 teaspoon)
• Turmeric (1 teaspoon)
• Curry powder (2 tablespoons)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Onion (1 large, finely chopped)
• Chicken (500 grams, boneless and skinless, cut into pieces)

Instructions

1. Heat oil in a large pan over medium heat.
2. Add the chopped onion and cook until golden brown.
3. Add minced garlic and grated ginger, and cook for another minute.
4. Add the chicken pieces and cook until they are browned on all sides.
5. In a small bowl, mix together curry powder, turmeric, cumin, coriander, and cayenne pepper.
6. Add the spice mixture to the pan and stir well to coat the chicken.
7. Pour in the coconut milk and diced tomatoes. Stir to combine.
8. Cover the pan and simmer for 30 minutes, or until the chicken is cooked through and tender.
9. Stir in lemon juice and season with salt to taste.
10. Garnish with fresh cilantro before serving.
11. Serve hot with steamed rice or naan bread.