Lewis-Yellow Chicken Curry

Ingredients

• 1 lb chicken, cut into cubes
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon red chilli powder
• 1/2 cup coconut milk
• Salt to taste

Directions

1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and garlic paste and cook for 5 minutes, stirring occasionally.
3. Add the ginger paste, cumin, coriander, garam masala, turmeric and red chilli powder. Stir to combine.
4. Add the chicken cubes and cook for 10 minutes, stirring frequently.
5. Add the coconut milk and salt and bring to a boil.
6. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
7. Serve with steamed basmati rice.

Interesting Facts

• This dish is traditionally served with steamed basmati rice.
• The addition of coconut milk adds a creamy element to the dish.
• This curry is a great way to use up leftover chicken.
• The spices and herbs used in this dish can be adjusted to suit your taste.