Ingredients:

  • 1 lb (450g) boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons olive oil or ghee
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne pepper (optional for heat)
  • 1 can (14 oz / 400g) coconut milk
  • 1 cup (240ml) chicken broth
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Cut chicken into bite-sized pieces; season with salt and pepper.
  2. Heat olive oil or ghee 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 for an additional minute, until fragrant.
  5. Add curry powder, cumin, coriander, turmeric, and cayenne (if using); cook for 1-2 minutes, stirring to toast spices.
  6. Add seasoned chicken pieces to the skillet; cook until browned on all sides, about 5-7 minutes.
  7. Pour in coconut milk and chicken broth; stir to combine.
  8. Bring to a gentle boil, then reduce heat and let simmer for 15 minutes or until the chicken is cooked through and sauce has thickened.
  9. Taste and adjust salt and pepper as needed.
  10. Garnish with chopped cilantro before serving.