Coconut Chicken Curry made with tender chicken, fragrant spices, and creamy coconut milk for a quick and comforting dinner.

Scale

1 tablespoon vegetable oil

1 pound chicken thighs

1 small onion, diced

3 cloves garlic

1 tablespoon ginger

1 tablespoon curry powder

1 teaspoon ground turmeric

1/2 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 can coconut milk (14 oz)

1/2 cup chicken broth

1 tablespoon tomato paste

1 cup diced tomatoes

1/2 cup cilantro

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1. Cook onion, garlic, and ginger.

2. Add spices and chicken.

3. Stir in tomato paste, tomatoes, broth, and coconut milk.

4. Simmer until chicken is cooked.

5. Add vegetables if desired.

6. Garnish with cilantro and serve.

Use chicken breast if preferred.

Add spinach for extra greens.

Adjust spice level to taste.

Reheat gently with splash of coconut milk.