1 kg chicken breasts cut into bite-size pieces
4 medium sized onions, finely chopped
5 cloves of garlic, minced or grated
2 cm grated ginger (mine was already chopped, so I used what I had)
1 can (400 ml) coconut milk (I had light, but you can use full-fat if you want)
1 tsp ground ginger
2 tsp ground cumin
1 tsp ground coriander
2 tsp turmeric
1 tsp ground black pepper
2 tbsp curry powder
a pinch of chili flakes
4-5 tbsp oil
(this recipe can be easily divided by 2)
1. Add the oil to a big nonstick pan over medium high heat and sautee the onion until golden brown. (If you add a pinch of salt it’ll make the process faster.)
2. Reduce the temperature to medium low and add the garlic and the ginger (you can use garlic ginger paste if you have) and cook for a couple more minutes.
3. Add the spices and stir for about 1 – 2 minutes until they start releasing their aroma.
4. Add the chicken, stir and cover for about 2 minutes.
5. Pour the coconut milk and mix until everything is well combined. Cover and let it simmer for about 30-40 minutes. Add more salt if needed. Stir every once in a while. Serve with plain white rice This curry is very mild in flavor. The original recipe that I had called for 1/2 tsp of black pepper but I ended up adding more and some chilly flakes because it simply was not enough.