Chicken Curry

Instructions

1. Prepare the chicken
   Pat the chicken pieces dry with paper towels and season with salt and pepper. This helps the chicken brown better and enhances the flavor.
2. Sauté the aromatics
   Heat oil or ghee in a large, deep skillet or Dutch oven over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and ginger, and sauté for another 2 minutes until fragrant.
3. Toast the spices
   Add curry powder, turmeric, cumin, coriander, and chili powder to the pan. Stir constantly for 1-2 minutes until spices are fragrant. This toasting process releases the oils in the spices and enhances their flavors.
4. Brown the chicken
   Add chicken pieces to the pan and cook for 5-7 minutes, stirring occasionally until the chicken is lightly browned on all sides but not fully cooked through.
5. Add the liquids
   Pour in the diced tomatoes with their juice, coconut milk, and chicken broth. Stir well to combine all ingredients and scrape any browned bits from the bottom of the pan.
6. Simmer the curry
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the chicken is tender and cooked through, and the sauce has thickened slightly. Stir occasionally to prevent sticking.
7. Adjust seasoning
   Taste the curry and adjust seasoning with salt and pepper as needed. If you prefer a thicker sauce, simmer uncovered for a few more minutes. For a thinner sauce, add a little more chicken broth.
8. Serve
   Remove from heat and let rest for 5 minutes. Garnish with fresh chopped cilantro and serve hot with basmati rice, naan bread, or both.