Simple Chicken Curry Recipe

In a large skillet, over medium heat, warm the vegetable oil.

Finely chop the onion. Add it to the pan and sauté until it turns translucent, taking about 5 minutes.

Combine the garlic and ginger in a mixture and heat in a pan for one minute, until the heat has released their fragrances.

Stir in the spices: ground cumin, coriander, turmeric, paprika, garam masala, and chili powder. Cook and let the spices' aroma fill the kitchen for a minute or two. Make sure that all of the onions, garlic, and ginger are nicely coated.

Raise the heat to medium-high and place the chicken parts in the skillet. Lightly brown the pieces on all sides, about 5-7 minutes.

Add canned diced tomatoes and stir well to mix everything up.

Turn the burner down to medium-low. Stir in the coconut milk until it is fully incorporated into the dish.

Add salt to taste, then place the lid on the skillet and allow the curry to simmer for 15-20 minutes, or until the chicken is done and the sauce has thickened a bit.

Take off the stove and finish with a sprinkling of cilantro.

Present hot with prepared rice or naan alongside for a satisfying meal.