Ingredients
Scale
- One pound of skinless, boneless chicken breasts, sliced into small pieces
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to taste)
- 1 can (14 ounces) diced tomatoes, undrained
- 1/2 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Cooked rice for serving
Instructions
- Vegetable oil should be heated over medium heat in a big skillet.
- Add the chopped onion and minced garlic to the skillet, sautéing until the onion is translucent.
- Add the bite-sized chicken pieces to the skillet and cook until browned on all sides.
- Sprinkle curry powder, ground turmeric, ground cumin, and chili powder over the chicken. Stir well to coat the chicken evenly with the spices.
- Pour the undrained diced tomatoes into the skillet, stirring to combine with the chicken and spices.
- Add the coconut milk to the skillet, stirring to create a flavorful curry sauce.
- Season the curry with salt and pepper to taste. Adjust the chili powder if you prefer more heat.
- Simmer the Quick Chicken Curry for about 10 minutes or until the chicken is fully cooked and the flavors meld.
- Optional: Garnish the curry with fresh cilantro.
- Serve the Quick Chicken Curry over cooked rice, enjoying the aromatic blend of spices and the quick and easy preparation. Savor this delicious curry that comes together in just 15 minutes!
