Chicken Coconut Curry

• 3 Tablespoons Coconut Oil Or Vegetable Oil
• 2 Onions, Sliced Julienne
• 1 Tablespoon Grated Ginger, Or Ginger Paste
• 1 teaspoon Crushed Garlic
• 3 leaves Curry, Or As Needed
• 2 Green Chilies, Cut Into Large Pieces
• 1/2 teaspoons Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 Tablespoon Coriander Powder
• 1/2 teaspoons Red Chili Powder
• 1 Tomato, Peeled And Diced Medium
• 400 grams Chicken Pieces
• 1/2 teaspoons Salt, Or To Taste
• 1 cup Water
• 200 milliliters Thick Coconut Milk
• Cilantro Or Coriander Leaves, For Garnish

1. In a pan over medium heat, heat oill.
2. Add onions and fry until golden brown.
3. Add ginger, garlic, curry leaves and green chilies; stir and fry for 1 minute.
4. Add turmeric powder, cumin powder, coriander and red chili powder; stir and fry for about 30 seconds.
5. Add tomato and fry for 2 minutes.
6. Add chicken pieces into pan, season with salt, and mix well.
7. Cook for 5 minutes, stirring occasionally.
8. Add water, cover pan and cook for 2025 minutes.
9. Reduce heat and add coconut milk.
10. Simmer for 10 minutes.
11. Garnish with fresh cilantro (coriander) leaves and serve warm with boiled rice or your favorite bread.

coconut oil, onions, ginger, garlic, curry, green chilies, turmeric, cumin, coriander powder, red chili powder, tomato, chicken, salt, water, milliliters, cilantro

Taken from tastykitchen.com/recipes/main-courses/chicken-coconut-curry/ (may not work)