Instructions

1. Sautéing the chicken

   Heat two tablespoons of oil in a deep pot over medium heat, then add the chicken pieces and sauté for 5 minutes until they turn white, then remove them and set them aside on a plate. · 5 min
2. Browning the onion and aromatics

   In the same pot, add the remaining tablespoon of oil, then add the chopped onion and stir for 6 minutes until golden brown, then add the garlic and ginger and stir for a minute until fragrant. · 7 min
3. Toasting the spices

   Add the curry powder, garam masala, turmeric, and cumin to the onion, and stir the ingredients for half a minute to toast the spices and release their aromatic oils. · 1 min
4. Simmering the sauce

   Add the tomato paste, chopped tomatoes, and salt, stir the ingredients well, then cover the pot and let it simmer over low heat for 5 minutes until the tomatoes soften. · 5 min
5. Cooking the chicken and sauce

   Return the chicken cubes to the pot, then pour in the coconut milk and gently stir the ingredients until combined, then let it simmer gently over low heat for 15 minutes until the chicken is cooked through and the sauce thickens. · 15 min
6. Serving

   Remove the pot from the heat, sprinkle the chopped fresh cilantro on top, then serve the curry hot alongside basmati rice or naan bread.

Nutrition / serving

Chef's tips