Chicken Curry Recipe

Gather all the ingredients and ensure the chicken is cut into bite-sized pieces.

Finely chop the onion, mince the garlic, and grate the ginger.

Dice the tomatoes and set aside.

In a large pan or skillet, heat the vegetable oil over medium heat.

Add the chopped onions and sauté until they are translucent, about 5 minutes.

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Add the diced tomatoes to the pan and cook until they break down, about 5 minutes.

Stir in the curry powder, turmeric, cumin, chili powder, salt, and black pepper. Cook for 1 minute.

Add the chicken pieces to the pan, coating them with the spice mixture.

Pour in the coconut milk and bring the mixture to a simmer.

Cover the pan and let the curry cook for about 20 minutes, or until the chicken is cooked through.

Check for seasoning and adjust with more salt or chili powder if necessary.

Stir in the lemon juice and chopped cilantro just before serving.

Serve the chicken curry hot with rice or naan.