Ingredients:

  • 1 pound (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons (30 ml) vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon (15 g) fresh ginger, grated
  • 1 tablespoon (8 g) ground cumin
  • 1 teaspoon (2 g) ground coriander
  • 1/2 teaspoon (1 g) turmeric powder
  • 1/2 teaspoon (1 g) chili powder
  • 1 (14.5 oz, 410 g) can diced tomatoes
  • 1 cup (240 ml) coconut milk
  • Salt, to taste
  • Fresh cilantro, for garnish (optional)
  • 2 cups (300 g) cooked basmati rice or quinoa
  • Lime wedges, for serving

Instructions:

  1. Cut the chicken into 1-inch pieces and season with salt.
  2. Heat vegetable oil in a large skillet over medium heat.
  3. Add chopped onion and sauté until translucent (about 5 minutes).
  4. Stir in garlic and ginger; cook until fragrant (1-2 minutes).
  5. Sprinkle in ground cumin, coriander, turmeric, and chili powder; stir for 30 seconds to toast the spices.
  6. Add chicken pieces to the skillet; cook until browned on all sides (5-7 minutes).
  7. Pour in diced tomatoes and coconut milk; stir to combine.
  8. Bring the mixture to a gentle simmer; reduce heat and cover, cooking for 15–20 minutes until chicken is fully cooked (internal temperature should reach 165°F/74°C).
  9. Taste and adjust seasoning as needed.
  10. Serve over cooked basmati rice or quinoa, garnished with fresh cilantro and lime wedges.