This chicken curry brings the warm, aromatic flavors of Indian cooking to your kitchen, with coconut milk and curry spices. Its creamy sauce is delicious with rice pilaf or naan, making it a lovely dish to serve to guests.
Sauté the finely chopped onion in the oil until translucent, then add the garlic and ginger.
Add the curry powder and stir it in the oil for a few seconds to cook out the raw spice flavor.
Add the diced chicken breast and grated tomato. Cook, stirring, until the chicken changes color on the outside.
Add the coconut milk and salt. Cook over low heat until the sauce thickens and the chicken is tender.
Important: Adding the curry powder straight to the liquid without first briefly frying it in oil can leave a raw spice flavor. Stir it in the oil for a few seconds first. Caution: When boiling the coconut milk, keep the heat medium-low and stir constantly to prevent it from splitting.
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