Creamy Coconut Chicken Curry

• Chicken breast, boneless, skinless

  1.1 lbs
• Yellow onion

  1 medium
• Garlic

  2 cloves
• Fresh ginger

  1 inch
• Curry powder

  2 tablespoon
• Canned diced tomatoes

  14.1 oz
• Full-fat coconut milk

  13.3 tbsp
• Vegetable oil

  1 tablespoon
• Salt

  1 teaspoon
• Black pepper

  0.5 teaspoon
• Fresh cilantro, chopped

  0.3 cup
• Basmati rice

  1 cup

All Steps

1. 1

   Dice the chicken breasts into 1-inch pieces. Finely chop the onion, mince the garlic, and grate the fresh ginger.

2. 2

   Heat vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.

3. 3

   Add the minced garlic and grated ginger to the pot, and cook for another 1 minute until fragrant.

4. 4

   Stir in the curry powder, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.

5. 5

   Add the diced chicken to the pot and cook until lightly browned on all sides, about 5 minutes.

6. 6

   Pour in the canned diced tomatoes and full-fat coconut milk. Bring the mixture to a gentle simmer.

7. 7

   Reduce heat to low, cover, and let the curry simmer for 15-20 minutes, or until the chicken is cooked through and tender.

8. 8

   While the curry simmers, cook the basmati rice according to package instructions.

9. 9

   Stir in the fresh chopped cilantro just before serving. Serve the creamy coconut chicken curry hot over the cooked basmati rice.