Nigerian Chicken Curry

Ingredients

Vegetable oil

3 tablespoons

Onion

1 large, chopped

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Chicken (boneless, skinless)

1.5 pounds, cut into bite-sized pieces

Curry powder

2 tablespoons

Turmeric powder

1 teaspoon

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Coconut milk

1 can (14 ounces)

Carrot

1 large, sliced

Green bell pepper

1, diced

Red bell pepper

1, diced

Salt

to taste

Fresh cilantro

for garnish

Instructions

1. In a large pan, heat the vegetable oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
3. Add the chicken pieces to the pan and cook until they are browned on all sides, approximately 5-7 minutes.
4. Stir in the curry powder, turmeric powder, cumin powder, and coriander powder, ensuring the chicken is well-coated with the spices.
5. Add the diced red and green bell peppers and sliced carrot, followed by the coconut milk. Stir to combine all the ingredients evenly.
6. Cover the pan and let the curry simmer for 30 minutes, or until the chicken is cooked through and the vegetables are tender. Stir occasionally to prevent sticking.
7. Season with salt to taste and adjust the spices if desired.
8. Garnish the curry with fresh cilantro before serving.
9. Serve the Nigerian chicken curry hot with steamed rice or naan bread to soak up the delicious sauce.