Lebanese Curry

Ingredients

• Cooked rice (for serving)
• Salt and pepper (to taste)
• Fresh cilantro (1/4 cup, chopped)
• Lemon juice (2 tablespoons)
• Coconut milk (1 can (13.5 oz))
• Tomatoes (2 large, diced)
• Cayenne pepper (1/4 teaspoon)
• Cinnamon (1/2 teaspoon)
• Coriander (1 teaspoon)
• Cumin (1 teaspoon)
• Turmeric (1 teaspoon)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Onion (1 large, finely chopped)
• Chicken thighs (1.5 lbs, boneless and skinless, cut into bite-sized pieces)

Instructions

1. In a large pan, heat some oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another 2 minutes.
4. Add the chicken pieces to the pan and cook until browned on all sides.
5. In a small bowl, mix together the turmeric, cumin, coriander, cinnamon, and cayenne pepper.
6. Sprinkle the spice mixture over the chicken and stir well to coat.
7. Add the diced tomatoes to the pan and cook for 5 minutes, until they start to break down.
8. Pour in the coconut milk and bring the mixture to a simmer.
9. Cover the pan and let the curry simmer for 30 minutes, or until the chicken is cooked through and tender.
10. Stir in the lemon juice and fresh cilantro.
11. Season with salt and pepper to taste.
12. Serve the Lebanese curry over cooked rice.
13. Garnish with additional cilantro, if desired.