Creamy Coconut Chicken Curry

This creamy coconut chicken curry beautifully blends traditional Indian flavors with a touch of tropical flair. The tender chicken simmers in a rich coconut milk base, enhanced by fragrant spices like turmeric, cumin, and coriander, while a hint of lime adds brightness. Perfectly balanced, this dish is both comforting and vibrant, making it a delightful addition to any dinner table.

Ingredients:

• 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Cooked basmati rice, for serving

Instructions:

1. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Add the curry powder, cumin, coriander, and turmeric, stirring well to coat the onions. Cook for another minute to toast the spices.
4. Add the chicken pieces to the skillet, stirring to coat with the spice mixture. Cook until the chicken is browned on all sides, about 5-7 minutes.
5. Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer. Reduce the heat and let it cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. Stir in the lime juice and season with salt and pepper to taste.
7. Serve hot over cooked basmati rice, garnished with fresh cilantro.