Name: Red Onion Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb chicken breast, cut into bite-sized pieces; 2 red onions, thinly sliced; 3 cloves garlic, minced; 1-inch piece of ginger, grated; 1 red bell pepper, diced; 1 can (14 oz) coconut milk; 2 tablespoons curry powder; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon chili powder (adjust to taste); Salt and pepper to taste; Fresh cilantro, for garnish; 2 tablespoons cooking oil

Instructions

In a large skillet or Dutch oven, heat the cooking oil over medium heat. Add the sliced red onions and cook until they start to soften and turn slightly golden, about 5 minutes.
Add the minced garlic and grated ginger to the skillet. Stir and cook for another 1-2 minutes until fragrant.
Push the onion mixture to the side of the skillet and add the chicken pieces to the center. Season the chicken with curry powder, turmeric, cumin, chili powder, salt, and pepper. Cook the chicken until it is browned on all sides, about 5-7 minutes.
Once the chicken is cooked through, stir in the diced red bell pepper and cook for an additional 2-3 minutes until the pepper is slightly softened.
Pour in the coconut milk, stirring well to combine all the ingredients. Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Taste and adjust the seasoning with more salt, pepper, or chili powder if desired.
Garnish the Red Onion Chicken Curry with freshly chopped cilantro before serving.
Serve the curry hot over steamed jasmine rice or with warm naan bread on the side.

Ingredients

Instructions

Nutrition Facts

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