Easy 30-Minute Creamy Chicken Curry
Ingredients:
500g boneless chicken, cut into bite-sized pieces
2 tbsp cooking oil
1 medium onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
2 medium tomatoes, chopped (or 1 cup canned tomatoes)
2 tsp curry powder (mild or hot, as preferred)
½ tsp turmeric powder
1 tsp ground cumin
1 cup coconut milk
Salt to taste
Fresh coriander for garnish
Instructions:
Heat oil in a large pan over medium heat. Add the onions and cook until soft and golden.
Stir in garlic and ginger, cooking for 1 minute until fragrant.
Add curry powder, turmeric, and cumin. Stir well for about 30 seconds.
Toss in the chicken pieces and cook until lightly browned on all sides.
Add chopped tomatoes and cook until they soften into a sauce.
Pour in coconut milk, season with salt, and simmer for 15 minutes until the chicken is cooked through and the sauce thickens.
Garnish with fresh coriander and serve hot with rice or naan.
This is perfect for busy weeknights—flavor-packed but ready in just half an hour!