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Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (or more to taste)
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a pan: Heat 2 tablespoons of oil (coconut or vegetable) in a large pan over medium-high heat.
2. Sear the chicken: Add the chicken to the pan and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. Soften the onions: Reduce the heat to medium and add the chopped onions to the pan. Cook, stirring occasionally, until the onions are softened and lightly browned, about 8 minutes.
4. Add aromatics: Add the minced garlic and grated ginger to the pan and cook, stirring constantly, for 1 minute.
5. Add spices: Stir in the cumin, curry powder, turmeric, and cayenne pepper. Cook for 1-2 minutes, until the spices are fragrant.
6. Add diced tomatoes and coconut milk: Stir in the diced tomatoes and coconut milk. Bring the mixture to a simmer.
7. Return the chicken: Add the browned chicken back to the pan and stir to coat with the sauce.
8. Simmer and cook: Reduce the heat to low and simmer, covered, until the chicken is cooked through and the sauce has thickened, about 20-25 minutes.
9. Season and serve: Season the sauce with salt and pepper to taste. Garnish with chopped cilantro, if desired. Serve the Spicy Coconut Milk Chicken over rice or with naan bread.
Tips and Variations:
– Adjust the level of heat to your liking by adding more or less cayenne pepper.
– Add other spices, such as cinnamon or cardamom, to the sauce for added depth of flavor.
– Use bone-in chicken pieces for added flavor and texture.
– Serve with steamed vegetables or a side salad for a well-rounded meal.