1½poundsbonelessskinless chicken breasts, chopped into 1-inch pieces (680g)
1cupcoconut milk(240mL)
2tablespoonschopped fresh cilantro
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and saute until lightly browned, about 5 minutes. Add the ginger, garlic, curry powder, coriander, cumin, and salt, and cook for 1 minute.
Add the broth and tomato and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes or until starting to thicken.
Stir in the chicken and simmer until the chicken is cooked through, about 8 minutes.
Stir in the coconut milk and simmer until the sauce is slightly thickened, about 10 minutes, or until the desired consistency. Serve with hot cooked rice and chopped cilantro.
Notes
Do not cover during cooking times. You want the sauce to be able to reduce and thicken.
Make sure to stir the coconut milk until smooth to incorporate the fat solids before adding it to the sauce.
You can adjust the amount of coconut milk based on your preference for a milder or richer curry.
Make sure to cut the chicken as uniformly as possible to ensure the chicken cooks evenly in the sauce.
To prepare the ginger, use a vegetable peeler or the edge of a spoon to peel off the skin gently. Once peeled, you can mince the ginger. You can store leftover unused ginger in the refrigerator for up to three weeks.
Instead of rice, you can serve the curry alongside naan bread to soak up the extra sauce.