Coconut Chicken Curry

Ingredients

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 teaspoons ginger, minced
• 2 teaspoons curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 can (14.5 ounces) coconut milk
• 1 cup chicken broth
• 1 pound boneless, skinless chicken breasts, cubed
• 1 cup frozen peas
• 2 tablespoons fresh cilantro, chopped

Directions

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic, ginger, curry powder, cumin, coriander, turmeric, cayenne pepper, and salt. Cook, stirring, for 1 minute.
3. Add coconut milk, chicken broth, and chicken. Bring to a simmer, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
4. Add peas and cook for 5 minutes.
5. Stir in cilantro and serve over rice or with naan.

Interesting Facts

• Coconut milk is a great substitute for dairy milk in curries.
• This dish is often served with naan, a flatbread popular in Indian cuisine.
• Curry powder is a blend of spices, including turmeric, cumin, and coriander.