Name: Rachel Allen Chicken Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Curry
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1-inch piece of ginger, grated; 2 tablespoons curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon turmeric; 1/2 teaspoon cayenne pepper (adjust to taste); 1 can (14 oz) diced tomatoes; 1 can (14 oz) coconut milk; Salt and pepper to taste; Fresh cilantro leaves, chopped (for garnish); Cooked rice or naan bread (for serving)

Instructions

Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and grated ginger to the pan. Stir well and cook for another 2 minutes until fragrant.
Push the onion mixture to one side of the pan and add the chicken pieces. Cook until the chicken is browned on all sides, about 5-7 minutes.
Sprinkle the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper over the chicken. Stir everything together to coat the chicken evenly with the spices.
Pour in the diced tomatoes with their juices and the coconut milk. Season with salt and pepper to taste. Give everything a good stir to combine.
Bring the curry to a gentle simmer, then reduce the heat to low. Cover the pan with a lid and let it cook for about 20-25 minutes, stirring occasionally until the chicken is cooked through and the sauce has thickened.
Taste and adjust the seasonings if needed. If you prefer a spicier curry, you can add more cayenne pepper at this point.
Once the chicken is cooked and the flavors have melded together beautifully, remove the pan from the heat.
Serve the Rachel Allen Chicken Curry hot over cooked rice or with warm naan bread. Garnish with freshly chopped cilantro leaves for a burst of freshness and color.

Ingredients

Instructions

Nutrition Facts

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