Chicken and Vegetable Curry

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups mixed vegetables (e.g., bell peppers, carrots, peas, and broccoli)
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan bread for serving

Instructions

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

2. Add the chopped onion and cook for about 3-4 minutes until it’s softened and translucent.

3. Stir in the minced garlic and ginger and cook for an additional minute until fragrant.

4. Add the curry powder, ground cumin, ground coriander, ground turmeric, and cayenne pepper. Cook for another minute to toast the spices.

5. Add the diced chicken pieces and cook until they are no longer pink in the center.

6. Pour in the diced tomatoes and coconut milk. Stir to combine.

7. Add the mixed vegetables and season with salt and black pepper.

8. Reduce the heat to medium-low, cover the pan, and simmer for about 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

9. Taste and adjust the seasoning as needed.

10. Serve your Chicken and Vegetable Curry hot, garnished with fresh cilantro if desired.

11. Enjoy the aromatic and spicy flavors of this chicken and vegetable curry with a side of rice or naan bread.

This Chicken and Vegetable Curry is a satisfying and flavorful dish that brings together the bold spices of curry with the goodness of chicken and vegetables.