Curry

Ingredients

• Cooking oil (2 tablespoons)
• Salt (to taste)
• Fresh cilantro (2 tablespoons, chopped)
• Green bell pepper (1, sliced)
• Tomatoes (2 medium, diced)
• Coconut milk (1 can (400 ml))
• Cayenne pepper (1/2 teaspoon (adjust to taste))
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Turmeric powder (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 the cooking oil in a large pan over medium heat.
2. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
3. Add the minced garlic and grated ginger. Cook for another 2 minutes.
4. Add the chicken pieces to the pan and cook until they are browned on all sides.
5. In a small bowl, mix together the curry powder, turmeric powder, cumin powder, coriander powder, 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. Add the sliced green bell pepper and cook for an additional 5 minutes.
10. Season with salt to taste.
11. Garnish with fresh cilantro before serving.
12. Serve the chicken curry hot with steamed rice or naan bread.