Creamy Chicken Curry

Ingredients

• Cooking oil (2 tablespoons)
• Salt (to taste)
• Fresh cilantro (1/4 cup, chopped (for garnish))
• Green bell pepper (1, sliced)
• Tomatoes (2, diced)
• Coconut milk (1 can (13.5 ounces))
• Cayenne pepper (1/2 teaspoon (adjust for spiciness))
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Curry powder (2 tablespoons)
• Fresh ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Onion (1, chopped)
• Chicken (1.5 pounds, cut into bite-sized pieces)

Instructions

1. In a large pan, heat the cooking oil over medium heat.
2. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
4. Add the chicken pieces to the pan, browning them on all sides, approximately 5-7 minutes.
5. In a small bowl, combine the curry powder, turmeric powder, cumin powder, coriander powder, and cayenne pepper to create a spice mix.
6. Sprinkle the spice mix over the chicken and stir well, ensuring each piece is coated in the vibrant spices.
7. Pour in the coconut milk and add the diced tomatoes, stirring to combine and create a rich sauce.
8. Cover the pan and reduce the heat to low, allowing the curry to simmer for 30 minutes, or until the chicken is tender and fully cooked.
9. Add the sliced green bell pepper and cook for an additional 5 minutes until the pepper is tender but still vibrant.
10. Season the curry with salt to taste and give it a final stir.
11. Garnish with fresh cilantro before serving to add a pop of color and freshness.