Indian Chicken Curry II

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup chicken broth
• 1 can (14 ounces) coconut milk
• 1 tablespoon fresh lemon juice
• ¼ cup fresh cilantro, chopped

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
2. Add the ginger, coriander, cumin, turmeric, and chili powder and cook, stirring, for 1 minute.
3. Add the chicken and cook, stirring occasionally, until lightly browned, about 5 minutes.
4. Add the chicken broth, coconut milk, and lemon juice and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the chicken is cooked through, about 10 minutes.
5. Stir in the cilantro and season to taste with salt and pepper.
6. Serve over basmati rice or with warm naan bread.

Interesting Facts

• This Indian-style chicken curry is a popular dish in India and other parts of South Asia.
• Curry is a general term for a variety of dishes that contain a combination of spices.
• Curry dishes vary greatly in flavor depending on the region in which they are prepared.
• Curry is often served with basmati rice or naan bread.