Enriched with coconut milk and curry spices, this chicken curry brings the warm, aromatic flavor of Indian cuisine home. Served with rice pilaf or naan bread, its creamy sauce is a standout choice for guest tables.
Sauté the finely chopped onion in vegetable oil until translucent, then add the garlic and ginger.
Add the curry spice and toast it in the oil for a few seconds so its raw taste cooks off.
Add the cubed chicken breast and grated tomato, and stir until the chicken's outer surface changes color.
Add the coconut milk and salt, then cook over low heat until the sauce thickens and the chicken becomes tender.
Important: if you add curry powder directly to the liquid without briefly toasting it in oil first, a raw taste may remain; sauté it in oil for a few seconds first. Note: keep the heat at medium-low and stir constantly while boiling the coconut milk so it doesn't curdle.
If you want to thicken the sauce, you can cook it uncovered for the last five minutes and reduce it with a gentle boil. Sprinkling fresh coriander leaves on top noticeably completes the aroma.
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